Winemaking
Arrested fermentation
Stopping fermentation early to leave natural sugar in the wine.
Overview
Fermentation can be halted by chilling, by sterile filtration to remove the yeast, or by adding spirit.
The result is a wine with residual grape sugar and correspondingly lower alcohol — which is how Moscato d’Asti stays down around 5.5% while tasting sweet.
Sources
Sources consulted
- WSET educational materials and the Systematic Approach to Tasting — Wine & Spirit Education Trust
More in winemaking
Winemaking
Fermentation
Yeast converting sugar into alcohol and carbon dioxide — the step that makes wine wine.
Winemaking
How red wine is made
Fermenting grape juice in contact with the skins, which is where colour and tannin come from.
Winemaking
How white wine is made
Pressing the juice off the skins before fermentation, then fermenting the clear juice.