CARBONATION

Wine is fermented grape juice. In its simplest form, it is extremely simple. Crush grapes in a bucket so that the juice comes into contact with the yeast cells sitting on the skins. The yeast cells automatically start converting the sugar from the grape into alcohol. Most wines are made largely on this principle. But it can also be done differently. Text by Huib Edixhoven

In the other method, the grapes are instead left intact. Fermentation then begins in the grape itself. In the second phase, although traditional fermentation finishes the job, the resulting wines are very much typical. This other-than-other method of fermentation is often associated with the Beaujolais region of France. Yet it is also widely used elsewhere in France and the world to produce light, fruity wines.

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