Wine fermentation is the process where sugars in grape juice are converted into alcohol and carbon dioxide by yeast. This transformation occurs when yeast, a microorganism, consumes the sugars present in the juice, producing alcohol as a byproduct. The fermentation can take place in various containers, such as stainless steel tanks or oak barrels, and typically lasts from a few days to several weeks. During fermentation, the temperature and environment are carefully controlled to ensure optimal yeast activity. After fermentation, the wine is often clarified and aged to develop its flavors before being bottled. This essential process is crucial for creating the final product, which can vary widely in taste and aroma depending on factors like grape variety and fermentation conditions.