<P> The process of fermentation in winemaking turns grape juice into an alcoholic beverage . During fermentation , yeasts transform sugars present in the juice into ethanol and carbon dioxide ( as a by - product ) . In winemaking , the temperature and speed of fermentation are important considerations as well as the levels of oxygen present in the must at the start of the fermentation . The risk of stuck fermentation and the development of several wine faults can also occur during this stage , which can last anywhere from 5 to 14 days for primary fermentation and potentially another 5 to 10 days for a secondary fermentation . Fermentation may be done in stainless steel tanks , which is common with many white wines like Riesling , in an open wooden vat , inside a wine barrel and inside the wine bottle itself as in the production of many sparkling wines . </P>
<P> The process of fermentation in winemaking turns grape juice into an alcoholic beverage . During fermentation , yeasts transform sugars present in the juice into ethanol and carbon dioxide ( as a by - product ) . In winemaking , the temperature and speed of fermentation are important considerations as well as the levels of oxygen present in the must at the start of the fermentation . The risk of stuck fermentation and the development of several wine faults can also occur during this stage , which can last anywhere from 5 to 14 days for primary fermentation and potentially another 5 to 10 days for a secondary fermentation . Fermentation may be done in stainless steel tanks , which is common with many white wines like Riesling , in an open wooden vat , inside a wine barrel and inside the wine bottle itself as in the production of many sparkling wines . </P>
how long does it take grape juice to ferment into wine
how long does it take grape juice to ferment into wine
from 5 to 14 days for primary fermentation and potentially another 5 to 10 days for a secondary fermentation
from 5 to 14 days for primary fermentation and potentially another 5 to 10 days for a secondary fermentation