Fermentation of the grape must into wine is one of the most important steps in winemaking. Selected yeast strains of Saccharomyces cerevisiae have been used for many years to ensure complete and even fermentations. The formation of volatile compounds also occurs during fermentation and will influence the sensory perception of...
Pinot noir has a reputation for lower color stability than other red wine varieties. Because it has relatively low anthocyanin and phenolic content and lacks acylated anthocyanin pigments compared to other red vinifera varieties, color extraction and stability are particularly important. Varying the processing during fermentation of red wine can...