The most noticeably active phase of fermentation, usually beginning one to three days after pitching the yeast. Primary fermentation is marked by the presence of a krausen or cap caused by the rapid escape of carbon dioxide. Once the sugars are substantially depleted, the activity slows and secondary fermentation begins.
see fermentation; primary fermentation.
the conversion of grape sugars to alcohol and carbon dioxide by yeast. Hit the "BACK" button on your browser to return to previous page
Vigorous fermentation where the yeast cells multiply and feed on the fermentable sugars in the wort thus releasing carbon dioxide.
The initial fermentation which occurs after pitching, converts most of the fermentable sugars to alcohol and carbon dioxide. A process that usually last 2-7 days.
Process of initial fermentaion. It is generally considered to be the first 60-75% of the fermentation process.
The first stage of fermentation lasting from two to seven days, during which time most of the fermentable sugars are converted to ethyl alcohol and carbon dioxide gas.
Occurring after pitching the yeast and during the first three days on the average, fermentation converts sugars to alcohol and carbonation. Fermentation time for the microbrewery ranges from three to seven days.
Initial fermentation process taking place between 5-7 days and takes up around 80% of fermenting process. Takes place in the primary fermenter.
the initial fermentation process when most sugars are converted to alcohol.
A rapid fermentation that typically occurs during the first 3 to 7 days of the wine making process, after the yeast is added. On average, 70% to 100% of the fermentation activity occurs during this short period.
The initial fermentation activity marked by the evolution of carbon dioxide and Krausen. Most of the total attenuation occurs during this phase.
