Fermentation

Also known as primary fermentation, the process whereby yeasts convert the natural sugar in the grapes into ALCOHOL and CARBON DIOXIDE. The alcohol will remain a constituent of the wine that results, but in most cases, the carbon dioxide will be allowed to escape as a by-product.

Mataro, zibbibo, and mazuelo are also known as:

A. muscat, chenin blanc, and malbec

B. zinfandel, roussanne, and tempranillo

C. mourvèdre, muscat, and carignan

D. merlot, vermentino, and sangiovese

Mataro is the name that was sometimes used historically in California for the Spanish red grape mourvèdre. Zibbibo is the name used in Sicily and Italy’s other southern volcanic islands for the white grape muscat of Alexandria. In South Africa, steen is the local name for chenin blanc. And in northern Spain the red grape mazuelo (which is often used in Rioja where it is blended with tempranillo and garnacha) is what the French call carignan.

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