Yeast (wine)

Yeast (Wine)

Yeast in wine production is a critical component in the fermentation process, responsible for converting grape sugars into alcohol and other byproducts. This process not only determines the alcohol content of the wine but also significantly influences its flavor, aroma, and texture.

History

The use of yeast in wine production dates back to ancient times. The earliest evidence of winemaking, found in Georgia, dates back to 6000 BC, suggesting that early winemakers were already harnessing the power of yeast for fermentation.

Types of Yeast

There are several types of yeast used in wine production, each contributing unique characteristics to the final product. The most commonly used yeast is Saccharomyces cerevisiae, known for its robustness and versatility. Other types include Saccharomyces bayanus, Saccharomyces pastorianus, and Candida stellata.

Wild Yeast

Wild yeast refers to the naturally occurring yeast found on the skins of grapes. These yeasts can contribute complex flavors and aromas to wine but are less predictable and harder to control than cultivated strains.

Cultivated Yeast

Cultivated yeast strains are specifically selected and propagated for use in winemaking. These strains offer greater predictability and control over the fermentation process, allowing winemakers to achieve consistent results.

Role in Fermentation

During fermentation, yeast consumes the sugars in grape juice, producing alcohol, carbon dioxide, and heat as byproducts. This process also produces various flavor and aroma compounds that contribute to the wine's character.

Influence on Wine Characteristics

The choice of yeast strain can significantly influence the characteristics of the final wine. Different strains produce different amounts and types of flavor and aroma compounds, affecting the wine's taste, aroma, and mouthfeel.

Health Considerations

While yeast is generally safe for consumption, some individuals may have allergies or sensitivities to certain yeast products. Additionally, the alcohol produced by yeast fermentation can have various health effects, both positive and negative.

See Also

• Winemaking
• Fermentation in winemaking
• Saccharomyces cerevisiae
• Wild yeast in winemaking