The process was named fermentation, from the Latin word fervere, which means "to boil." The name came from the observation that mixtures of crushed grapes kept in large vessels produced bubbles ...

Naturally existing, wild yeast in the air clings to surfaces in the vineyard, and the grapes ferment while the yeast eats the natural sugar in the wine must. Cultured yeast is added to the grapes.

The alternative to destemming, says Bergström, incorporates putting fruit clusters through a machine that removes the berry from the stem, which results in only the grapes being fermented. Including ...

Instead of crushing the grapes and releasing the juices to be fermented by yeasts, whole grape bunches are placed in a tank and the oxygen is displaced by carbon dioxide. Fermentation starts on an ...

which results in only the grapes being fermented. Including whole clusters in fermentation isn’t always all or nothing. “Whole cluster can mean 100% stem inclusion, or a smaller percentage of ...

This process, used primarily in making red wine, involves steeping grape skins and solids in wine after fermentation, when alcohol acts as a solvent to extract color, tannins and aroma from the skins ...