biokeemiline protsess veinivalmistamisel, mille käigus pärm muudab virdes sisalduva suhkru etanooliks ja süsihappegaasiks, kujundades seeläbi veini alkoholisisalduse ja iseloomu
biochemical process in winemaking during which yeast converts the sugars in the must into ethanol and carbon dioxide, thereby shaping the wine’s alcohol content and character
