The fermentation time of wine varies depending on factors such as grape variety, vinification method and temperature. Generally speaking, 7 to 15 days after fermentation is an important stage in wine making. During this stage, microorganisms such as yeast and bacteria in the wine gradually convert the sugar in the grape juice into alcohol and carbon dioxide.

During this period, it is necessary to ensure that the temperature and humidity are appropriate, and that filtration is carried out regularly to remove impurities and sediment to ensure that the wine is of good quality and flavor. After filtration, the wine can gradually become clearer, more full-bodied and smoother on the palate.