Yeast is an important part of the whole wine making process and can’t be neglected at all. It is the sole element that turns the grape sugar into alcohol. Without yeast, the wine is nothing more than a grape juice. Thus yeast plays a major role in giving the wine its alcoholic identification and creamy flavor. Nowadays, a wide variety of wine making yeast is easily available in the market, and is easy to use too. Moreover, it also adds nutritional value to the drink.

Tiny Organisms

Yeasts used for wine making are tiny organisms that are solely responsible for extracting the wine from the grape juice. It catalyses the fermentation process and thus, converts the grape sugar into alcohol and carbon dioxide. Yeast is a fungus that primarily sets a wine’s taste, color, flavor, etc. Therefore, it is very essential choose the suitable quality of yeast and add its right quantity too. You also have to be extra conscious while inducing the yeast to the juice. Choose the appropriate time to mix the yeast at a suitable temperature as well. The yeast would only work if it meets the right direction, the right quantity at the right time, and meets certain conditions.

Types of Yeasts

It is a known fact that yeast is present in the grape juice right from the start. However, you may also opt among the different type of wine making yeast types available in the market.The choice of one of the yeast specie depends on the presence of certain characteristics in yeasts. This includes temperature requirements, extraction ability, fermenting speed, grape type, etc. On the basis of these characteristics and wine recipe, you can choose the appropriate yeast type. Various types of yeasts include EC- 118, Montrachet Red, Pasteur Red, Saccharomyces cerevisiae, etc. Such yeasts are constantly gaining popularity due to their magnificent properties.

The yeast not only adds alcoholic content to the grape juice, but it is also a great source of adding nutrients to the drink. Most of the yeasts are provided with proteins and vitamins like vitamin B-12, vitamin B- complex, etc. These proteins increase the metabolism rate and consist of low fat and sodium content.

The Dangerous Yeasts

As the wine yeast is an essential element of the whole wine making process, there are great chances of wine being attacked by some dangerous yeasts. Such yeasts include Zygosaccharomyces and Brettanomyces. These unwanted yeasts change the flavor of the wine and also lower its quality. Therefore, make sure to take extra precautions to avoid the occurrence of such yeasts that normally occur during the fermentation process.

The wine making yeast is a key ingredient of the wine making process. It is nearly impossible to get qualitative wine without the presence of a yeast factor. The yeast consumes the sugar during the fermentation process and converts it into wine and carbon dioxide. Due to its numerous benefits, one cannot ignore the significant role played by yeast during wine preparation.

Author: Chris Bowman

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