The nitrogenous constituents of the grape-juice which remain in wine, after fermentation, are those ferments or exciters of fermentation in the sugar, of which I have already spoken in other letters.

What Are The Basics Of Fermentation?Fermentation is the fundamental process in winemaking through which grapes are made into wine. Yeast fermentation is key to making a wide range of foods and drinks ...

Through empirical observation, people learned that temperature and air exposure are key to the fermentation process. Wine producers traditionally used their feet to soften and grind the grapes ...