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The Role of Yeast in the Fermentation Process

A botanist from England who toured the Bodega in Jerez was horrified to see so much wine aged in ancient oaks, and wanted to know why they weren’t kept in concrete vats with some oak grapes. to give the right taste. There was at least some sense in the investigation. Casks are certainly used for mixing large quantities of sherry and also for storing thicker wines for short periods of time, but they are not sufficient for achieving high quality wines.

One obvious reason to use wooden casks is that they must be washed properly before they are used to ship wine. Fermentation conditions them much better than any other process, and at no cost, so it is clearly useful in this respect, although this is less important than before, now that the wine comes mostly from both sides. to send. from containers and bottles, sometimes with drinking glasses, stone spoons, or drinking glasses.

However, for many years, growers have been questioning whether the standard barrel is really the best size for fermentation, but none of them were willing to risk losing part of their grapes through pouring experiments. By the end of World War II, however, there was a serious shortage of lumber and shippers had to experiment. Thousands of gallons of meat were poured into the tanks, but the results were not very good at the time.

The main challenge was to reduce the heat; the type of fermentation vessels in use today, with their precise temperature control, had not then been invented. Fermentation is as fast as possible. At the end of three to four days, the heat and turbulence dies down and the second fermentation begins. Known as lenta, it is much slower than the first; The wine develops steadily for about two weeks and then slowly until December or January, when the opacity suddenly “lights up”.

It’s still very immature, but finally it’s wine and it’s good enough to need to produce the finest drinking glasses, star collections and bar tables. At the end of the complex fermentation, practically all the sugar in the grapes has been converted into alcohol, and the reaction can be expressed by a very simple chemical formula:

C6H12O (glucose) –> 2C2H5OH (ethyl alcohol) + 2CO2 (carbon dioxide)

This simple formula, due to Gay-Lussac, gives an adequate summary of what is happening, but its oversimplification is ridiculously far from the truth; and the truth was not fully established for decades and decades. Amerine and Cruess listed twelve different reactions at that time, and many by-products. Fermentation is carried out by yeasts, or more precisely, by the yeasts contained in them.

These enzymes, or enzymes, are protein catalysts that, in various forms, are responsible for many chemical reactions that are essential to life. They are created by cells, they are extremely complex substances and are specific in the transformations they will catalyze. First of all, they are completely natural, as well as the fermentation they carry out. There is no need to add anything artificial.

The air in the vineyard is loaded with yeasts and they gather in large numbers on the skins of the grapes to give them their “natural bloom”. Of the many varieties, two are of particular importance: saccharomyces apiculatus, or “wild yeast,” and saccharomyces cerevisiae variety ellipsoideus, commonly abbreviated to saccharomyces ellipsoideus, or “wine yeast.”

Wild yeasts are much more numerous than wine yeasts and they are the ones that start to ferment. However, they are relatively weak things and when the alcohol rises above 4 percent they become overpowered and die. That’s when the wine yeasts take over. Wild yeasts are also severely inhibited by sulfur dioxide when added to the vines, and this helps wine yeasts take charge at an earlier stage. It also kills many unwanted bacteria and germs.

Logically this can be taken a step further. All the fruits could be decomposed and then fermentation was carried out by carefully selected ferments of the best natural strains, specially cultivated for this purpose. This has been done in some wine-growing districts, for example in Champagne, and the results have been very satisfactory, the general impression is that the quality has reached a high level combined with crystal drinking glasses, sand drinking glasses, and high quality. bar needs, along with less disappointing wine.

There is absolutely no possibility of this happening in Jerez in the future. A few growers have experimented with pure strains of yeast, which are readily available, but they are of the opinion that the success rate with fermentation is so high that there is little to be gained by mixing things up.

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