Wine Making: Yeast
While wine has been made for thousands of years, the use of yeast for fermentation is much more recent. Wine makers over time observed the fermentation process at work but did not know what caused it. It was not until the 1850s when French scientist Louis Pasteur discovered that microscopic yeast cells converted the sugars in the mixture into alcohol. Since then, wine making yeast has been used to improve the quality of many different wines. So, what are the benefits of using it and how can we best apply it when winemaking. Here is our guide. Why Use Wine Making Yeast? As wine was made without the addition of yeast for thousands of years, why is it used so commonly now? Firstly, wine making is much more prone to failure without the use of it. Throughout the years wine would be susceptible to bad batches that had mould or were cloudy and vinegary. The second reason is because the design of modern strains help get the most out of wine quality. However, not all winemakers use yeast, some still prefer to let their wine ferment naturally with wild, native yeasts. While this can result in good batches of wine, [...]