The separation of yeast from wine or beer, during the fermentation of grape-juice ... and is thus a consequence of their decay or slow combustion. I have already stated that the presence of ...

The typical conditions required for fermentation are: sugars dissolved in water, mixed with yeast anaerobic conditions (no air can get in) 25°C – 35°C temperature Fermentation is a slow reaction.

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 ...

“Tapuy” rice wine starts out as a mixture of black and ... After a month, the solid residues from the fermentation process or “lees” (B) are filtered out and usually discarded.

Immediately following fermentation, wine should be racked off of the gross lees, the large particulate matter such as seeds, skins and stems, which are rich in spoilage organisms. The wine may be aged ...