What process in winemaking involves the conversion of sugars to alcohol?

The process in winemaking that involves the conversion of sugars to alcohol is primary fermentation. During primary fermentation, yeast converts the sugars present in the grape must into ethanol (alcohol) and carbon dioxide. This is a crucial step in the winemaking process, as it not only produces the alcohol content of the wine but also contributes to the development of its flavors and aromas.

In this phase, various yeast strains are introduced or allowed to naturally occur, and they metabolize the sugars, leading to the fermentation of the must. This stage typically takes place over several days to weeks, depending on the conditions and the desired characteristics of the wine. The successful completion of primary fermentation is essential, as it lays the foundation for the subsequent processes of winemaking, such as malolactic fermentation, which enhances the wine's flavor and mouthfeel, and any necessary filtration to clarify the wine.

Other processes mentioned, such as malolactic fermentation, filtration, and oxidation, serve different purposes throughout winemaking but do not directly involve the conversion of sugars into alcohol. Malolactic fermentation involves the conversion of malic acid to lactic acid, filtration is used for clarification, and oxidation refers to the exposure of wine to oxygen, which can affect its flavor and stability