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Yeast in winemaking
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The role of yeast in winemaking is the most important element that distinguishes wine from fruit juice. In the absence of oxygen, yeast converts the sugars of the fruit into alcohol and carbon dioxide
The process of fermentation at work on Pinot noir. As yeast consume the sugar in the must it releases alcohol and carbon dioxide (seen here as the foa
The process of fermentation at work on Pinot noir. As yeast consume the sugar in the must it releases alcohol and carbon dioxide (seen here as the foaming bubbles) as byproducts.
French scientist Louis Pasteur discovered the connection between microscopic yeast and the process of fermentation.
French scientist Louis Pasteur discovered the connection between microscopic yeast and the process of fermentation.
If a Chardonnay has too much "buttery" diacetyl notes, winemakers may add fresh yeast to the wine to consume the diacetyl and reduce it to the more ne
If a Chardonnay has too much "buttery" diacetyl notes, winemakers may add fresh yeast to the wine to consume the diacetyl and reduce it to the more neutral-smelling fusel oil 2,3-butanediol.
The distinctive "aldehydic" notes of Sherry wines are caused by special yeast native to the Jerez wine region.
The distinctive "aldehydic" notes of Sherry wines are caused by special yeast native to the Jerez wine region.
Fermentation in winemaking
Videos
The process of fermentation in winemaking turns grape juice into an alcoholic beverage. During fermentation, yeasts transform sugars present in the juice into ethanol and carbon dioxide. In winemaking
Yeast in winemaking
…distinguishes wine from fruit juice. In the absence of oxygen, yeast converts the sugars of the fruit into alcohol and carbon dioxide through the process of fermentation. The more sugars in the grapes, the higher the potential alcohol level of the wine if the yeast are allowed to carry out fermentation to dryness…
Fermenting must
Fermenting must
"Bloom", visible as a dusting on the berries
"Bloom", visible as a dusting on the berries
Dry winemaking yeast (left) and yeast nutrients used in the rehydration process to stimulate yeast cells.
Dry winemaking yeast (left) and yeast nutrients used in the rehydration process to stimulate yeast cells.
Carbon dioxide activity is visible during the fermentation process in the form of bubbles in the must.
Carbon dioxide activity is visible during the fermentation process in the form of bubbles in the must.