Fermentation performance
Winemaking conditions allowed adequate fermentation dynamics in the 32 tanks included in the experiment, getting a complete transformation sugars into ethanol.
Density rapidly decreased after the second day of fermentation for both varieties, and 5 and 9 days after the start of fermentation, just a small quantity of sugar (ρ=1010kg/m3) remained in TE and CS respectively. At this point, the second stage of fermentation (slow fermentation process) began and, in 3 days, the remaining sugars were transformed into alcohol.