Fermentation of Wine Winemaking Is Research Paper

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Some of this is achieved through control of internal elements such as yeast and fermentation byproducts; other improvements control externalities such as stems and pomace. The result is that winemakers today have a tremendous amount of control over the quality and character of their beverage. They no longer rely on wild yeasts and the element of chance to produce great wine -- the process can be controlled, can take place almost anywhere and can yield very good results.

Summary

The basic winemaking process has changed little over the centuries, but modern equipment has allowed winemakers to improve the quality and consistency of their output.

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Some parts of the process still rely on fairly simple mechanical devices (stemmers, filters) but other innovations rely on our dramatically improved understanding of the fermentation process. Retractable agitators, coolant-filled jackets on fermentation vessels and in-tank thermometers allow winemakers to control all of the variables that make their yeast happy, reducing the output of undesirable characteristics in the wine. The result is a better, far more consistent product than winemakers have traditionally been able to produce.

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