Monday, September 29, 2008
Carbon dioxide that is...which is a good thing. During primary fermentation the sugar in the grape must is converted, mostly to ethyl alcohol and carbon dioxide (CO²). What does this mean? Well, for one thing the CO² creates an extremely inhospitable environment for nasty microbes that may want to populate the surface of the fermentation...for Vinogirl and Vinomaker, it means the above Syrah will taste really good in a glass on the deck.