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Jillifish
ANSWERS: 1
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The first vigorous "rolling" fermentation, in which yeast convert sugar in the wine to alcohol and carbon dioxide. At this stage it is all right for the fermentation vat to be exposed to the air because the yeast are producing so much carbon dioxide that it forms a "blanket" of this inert gas over the fermenting juice or must. Once the yeast start to die down and the fermentation is less active, it's advisable to move your wine into a carboy or barrel to exclude air and possible contaminants (see Secondary Fermenation).
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