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Saccharomyces cerevisiae (/ ˌsɛrəˈvɪsi.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.
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 through the process of fermentation. [1] The more sugars in the grapes, the higher the potential alcohol level of the wine if the yeast are ...
The use of different strains of yeasts is a major contributor to the diversity of wine, even among the same grape variety. [8] Alternative, non-Saccharomyces cerevisiae, yeasts are being used more prevalently in the industry to add greater complexity to wine. After a winery has been in operation for a number of years, few yeast strains are ...
Malolactic conversion (also known as malolactic fermentation or MLF) is a process in winemaking in which tart -tasting malic acid, naturally present in grape must, is converted to softer-tasting lactic acid. Malolactic fermentation is most often performed as a secondary fermentation shortly after the end of the primary fermentation, but can ...
The most common yeast to referment wine is the standard wine fermentation yeast Saccharomyces cerevisiae, but has also been attributed to Schizosaccharomyces pombe and Zygosaccharomyces bailii. [12] The main issues associated with the fault include turbidity (from yeast biomass production), excess ethanol production (may violate labelling laws ...
Torulaspora delbrueckii has been associated with winemaking for decades [34] [35] [36] and isolated either from grape, must or wine. Torulaspora delbrueckii is now proposed as starter culture (to be associated with S. cerevisiae in mixed cultures) for certain applications, particularly to reduce volatile acidity in high-sugar fermentations like in Sauternes wines. [37]
Mating of yeast. The mating of yeast, also known as yeast sexual reproduction, is a fundamental biological process that promotes genetic diversity and adaptation in yeast species. Yeast species, such as Saccharomyces cerevisiae (baker's yeast), are single-celled eukaryotes that can exist as either haploid cells, which contain a single set of ...
Saccharomycodes ludwigii is a yeast species best known for being a contaminant in alcohol and fruit juice production. [ 1 ] It is highly resistant to typical environmental stressors such as high temperature, high sugar concentration, and high sulfur dioxide concentration. [ 2 ] It is often referred to as the "winemaker's nightmare," as it ...