Posted on March 10, 2017

Author: Lamar Engel

Date: 4/20/2015

The conversion process of grape sugar to ethyl alcohol and carbon dioxide by the action of yeasts, which convert the grape sugar by a complex series of biochemical reactions.  Fermentation in wine often stops when about 14-15 percent alcohol is reached, but a different type of fermentation can also take place called Malolactic fermentation after the initial fermentation and can increase the alcohol again.