An absolute prerequisite for a high-quality wine is controlled fermentation. During alcoholic fermentation, the sugar contained in the grape must is converted into alcohol, whereby various primary and secondary by-products are also produced. These are, for example, the components ester and glycerol, which are positive for the taste of the wine. Depending on their concentration, the various chemical substances can negatively influence the quality of the wine through fermentation faults. Most...
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Thorsten Rahn
Restaurantleiter, Sommelier, Weindozent und Autor; Dresden