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The use of active dry yeasts reduces the variety of strains that appear in spontaneous fermentation by outcompeting those strains that are naturally present. [9] The addition of cultured yeast normally occurs with the yeast first in a dried or "inactive" state and is reactivated in warm water or diluted grape juice prior to being added to the must.
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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]
These two types of yeast are typically sitting next to each other on grocery store shelves. They look similar. They even do the same thing. But what makes active dry and instant yeast different?
The problem with active dry yeast is that it is temperamental and not super shelf stable. If your liquid is too cold (under 90 degrees), it may not work.
Yeast need a reliable source of nitrogen in forms that they can assimilate in order to successfully complete fermentation. Yeast assimilable nitrogen or YAN is the combination of free amino nitrogen (FAN), ammonia (NH 3) and ammonium (NH 4 +) that is available for a yeast, e.g. the wine yeast Saccharomyces cerevisiae, to use during fermentation.
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Grapes being trodden to extract the juice and made into wine in storage jars. Tomb of Nakht, 18th dynasty, Thebes, Ancient Egypt. Sourdough starter. In food processing, fermentation is the conversion of carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria—without an oxidizing agent being used in the reaction.