Grape juice & Fermentation
The grape juice obtained from the pressing is taken to its corresponding barrel for the fermentation to start. The barrels may be made out of wood, polyester or stainless steel.
During approximately the first 2 weeks, the grape juice will undergo its first fermentation, called alcohol fermentation, where the sugars become alcohol. When this has finished or at the end of the fermentation, the malo-lactic fermentation starts, which converts the malic acid the cider contains into lactic acid, which will greatly reduce the acidity of the product, making it suitable for consumption.