What is the term for the natural process of fermentation in winemaking?

The term that refers to the natural process of fermentation in winemaking is vinification. This is the overarching term that encompasses all the steps involved in turning grape juice into wine, which includes the fermentation process where yeast converts sugars in the grape juice into alcohol and carbon dioxide.

Vinification covers a variety of techniques and practices necessary for producing wine, from harvesting grapes to fermentation, aging, and bottling. The fermentation itself is a critical step in vinification, as it defines the alcohol content, flavor profile, and overall character of the wine.

Maceration, while important in winemaking as well, specifically refers to the process of soaking grape skins in the juice to extract color and tannins, which often occurs before fermentation. Malolactic fermentation is a specific secondary fermentation that can occur after the primary fermentation, where harsh malic acid is converted into softer lactic acid, primarily used in certain styles of wine, especially in Chardonnay. Decantation is a method used to separate wine from sediment after it has been aged, rather than a fermentation process. Thus, vinification is the correct term for the entire winemaking process, including fermentation.