Abstract: A continuous process for the fermentation of must to produce wine in a plurality of serially-connected fermentation vats comprises fermenting the must-containing medium in an initial fermentation zone employing one or more large fermentation vats, the volume capacity of said vats in the initial fermentation zone being equal to 60 to 80 percent of the volume of the must-containing medium being fermented and completing the fermentation in a final fermentation zone employing one or more fermentation vats each having a size smaller than the vats employed in said initial fermentation zone, the volume capacity of said vats in the final fermentation zone being equal to 20 to 40 percent of the volume of the must-containing medium being fermented.