page_title: Fermentation in winemaking
section_title: Other types of fermentation
hierarchical_section_title: Fermentation in winemaking / Other types of fermentation
caption_attribution_description: A California Chardonnay that has been barrel fermented
context_page_description: The process of fermentation in winemaking turns grape juice into an alcoholic beverage. During fermentation, yeasts transform sugars present in the juice into ethanol and carbon dioxide. In winemaking, the temperature and speed of fermentation are important considerations as well as the levels of oxygen present in the must at the start of the fermentation. The risk of stuck fermentation and the development of several wine faults can also occur during this stage, which can last anywhere from 5 to 14 days for primary fermentation and potentially another 5 to 10 days for a secondary fermentation. Fermentation may be done in stainless steel tanks, which is common with many white wines like Riesling, in an open wooden vat, inside a wine barrel and inside the wine bottle itself as in the production of many sparkling wines.
context_section_description: In winemaking, there are different processes that fall under the title of "Fermentation" but might not follow the same procedure commonly associated with wine fermentation.
caption: A California Chardonnay that shows it has been barrel fermented.
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