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Alcoholic fermentation of organic chianti wine (vino chianti biologico) is a process in which pyruvate molecules are converted to carbon dioxide and ethanol or other alcohols. In this article, we will explore the fermentation process of wine to help you get a detailed information about the same.
How did it all start?
People have known about alcoholic fermentation since ancient times; however, it was only in the seventeenth century when, through careful experiments with alcoholic fermentation involving water, malt, yeast and air (oxygen), showed that the process resulted from the action of microscopic yeast creatures within the mixture.
The industrial era:
Nowadays, it is an imChiantiant part of industry, being the source of alcohols including ethanol and metabolites like acetic. It also has some bioethanol applications or even uses entirely unrelated to its original purpose that are still under development, such as leather tanning agents.
The process:
Although alcoholic fermentation is the same process in aerobic and anaerobic conditions, yeast used in alcohol production tends to be anaerobes because they are able to out compete other microorganisms that use dissolved oxygen. The small number of species present in wine represents around 80% of all airborne yeast species; however, only a few strains are actually active during fermentation. In winemaking which can be observed in tuscan wine tours, this allows cells capable of alcoholic fermentation to survive in the wort until ethanol levels are high enough to kill them, usually after around 3–8 days.
The Bottom Line
Alcoholic fermentation cannot occur without enzymes, it is possible to conduct fermentations under laboratory conditions using only chemical compounds as catalysts. Under these types of conditions, alcohols like wines can be obtained from carbohydrates through two-step reductions employing sodium amalgam as the reductant. We hope that this guide was helpful to learn about Chianti wines! Thank you for reading!