What You Need to Know
During intracellular fermentation, yeast metabolizes glucose to ethanol and CO₂ within intact grape cells, producing acetaldehyde and a suite of esters such as ethyl acetate and isoamyl acetate. These volatile compounds give the wine its fruity, sweet, and sometimes floral character. The process also generates small amounts of higher alcohols and phenolics that contribute to complexity.
Steps
- 1.
Beaujolais Nouveau (France): Creates the characteristic fruity, low-tannin profile released just weeks after harvest
- 2.
Vino Joven (Spain): Produces fresh, vibrant Tempranillo wines for early consumption
- 3.
Chillable Red (United States): Modern interpretations using carbonic maceration for light-bodied, fruit-forward wines
The Science
Primary Reaction
Intracellular fermentation of glucose to ethanol and CO₂ by yeast within intact grape cells