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Saccharomyces bayanus is a yeast of the genus Saccharomyces, and is used in winemaking and cider fermentation, and to make distilled beverages. Saccharomyces bayanus, like Saccharomyces pastorianus, is now accepted to be the result of multiple hybridisation events between three pure species, Saccharomyces uvarum, Saccharomyces cerevisiae and Saccharomyces eubayanus.
Schizosaccharomyces, the only wine yeast that reproduced by fission whereas most wine yeast reproduce by budding. [4] Zygosaccharomyces, very alcohol-tolerant and can grow in wines up to 18% v/v. Additionally this yeast can survive in extremely high sugar levels (as much as 60% w/w or 60 Brix) and is very resistant to sulfur dioxide. [4]
Wine packaged in a bag usually made of flexible plastic and protected by a box, usually made of cardboard. The bag is sealed by a simple plastic tap. Brettanomyces A wine spoilage yeast that produces taints in wine commonly described as barnyard or band-aids. Brix/Balling A measurement of the dissolved sucrose level in a wine Brouillis
Saccharomyces cerevisiae (/ ˌ s ɛr ə ˈ v ɪ s i. iː /) (brewer's yeast or baker's yeast) is a species of yeast (single-celled fungal microorganisms). The species has been instrumental in winemaking, baking, and brewing since ancient times. It is believed to have been originally isolated from the skin of grapes.
Metschnikowia is a genus of yeast in the family Metschnikowiaceae. Cells are usually spherical to ellipsoid. Asci are elongate and contain one or two needle shaped ascospores. Metschnikowia bicuspidata is the type species. [1] Metschnikowia pulcherrima has been investigated for use in winemaking [2] [3] and as a substitute for Palm oil. [4]
Research on yeast population dynamics show that the use of M. pulcherrima in sequential inoculation with Saccharomyces uvarum during fermentation can produce Shirazi wine and Chardonnays of reduced alcohol content. [6] The same regime has been tried in the brewing of beer and the result found to be potable with a novel aroma and flavour. [7]