Alcoholic fermentation, a biological process in which sugars are converted into alcohol, carbon dioxide and energy, is vital for the production of high quality wines. This biological process, carried out by micro-organisms such as yeasts, is the heart of the magic
behind the transformation of grapes into wine. However, monitoring this process is essential to ensure the quality and distinctive taste of the wines. Alcoholic fermentation is principally aimed at providing energy to yeasts in the absence of
oxygen, resulting in the production of alcohol and CO2. The microorganisms responsible for this process are fundamental to the flavour and unique characteristics of the wines. DEMUERTE
Wines understands the importance of this process and rigorously controls it at all stages.
What is alcoholic fermentation
DEMUERTE Wines are known and respected all over the world for their quality and originality. The Monastrell grape, the protagonist of their wines, contributes to their distinctive taste and authenticity. Thanks to their dedication to alcoholic fermentation control, DEMUERTE Wines have established exceptional quality standards that set them apart in the wine industry.
“At DEMUERTE Wines, we do not compromise on quality at any step of the production process”; says Pablo Cortés, the winery’s head winemaker. “Our meticulous attention to alcoholic fermentation ensures that our wines are consistently excellent and reflect the passion and
dedication we put into every bottle”.
This focus on quality has led DEMUERTE wines to receive recognition both nationally and internationally, cementing them as a benchmark in the wine industry. Their dedication to excellence in alcoholic fermentation is a testament to their unwavering dedication to producing
exceptional wines that delight palates around the world.
