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Primary Fermentation

The initial, main alcohol fermentation by yeast. It is usually begun by adding an active yeast starter to a must or juice in a covered primary fermentation vessel, but may begin spontaneously from wild yeast on the grapes or fresh fruit base. After a period of vigorous fermentation, the must is pressed or strained and/or the juice is transferred to a secondary fermentation vessel (e.g. a carboy or demijohn) and covered by an airlock. Even though the wine is now in a secondary fermentation vessel, the alcohol fermentation taking place is a continuation of the primary fermentation. See Secondary Fermentation for contrast.

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