Winemakers discuss how they use indigenous or commercial yeast to influence the fermentation of grapes and affect the flavor it their wine.

Choosing which type of yeast to use for the fermentation, when making wine, is a crucial decision for winemakers. They can choose to ferment “spontaneously” or buy cultured yeast. The issue ...

When we delve into what goes into making a particular wine, enologists often talk about their yeast program, including the decision to use native yeast that is living on the skins of their grapes or ...

Isak Pretorius, yeast biologist at the University of South Australia in Adelaide adds that scientists have described less than 1% of the estimated 700,000 strains of wine yeast worldwide.

Without yeast, we wouldn't have wine. Emma Bently, The VinNatur Association The VinNatur Association, based in Italy, is an association of natural wine producers.

Lioco uses only wild yeast but defines natural wine differently from Donkey & Goat -- for example, all its Chardonnays are fermented in stainless steel tanks.

Given the diverse types and flavor profiles in the wine world, you might expect there to be great genetic variation between the yeast strains that make it, but researchers have struggled to find much ...

Taking The Stress Off Yeast Produces Better Wine Date: September 9, 2009 Source: Society for General Microbiology Summary: Turning grape juice into wine is a stressful business for yeasts.

Wine yeast genomes lack diversity Date: April 7, 2016 Source: Genetics Society of America Summary: Sequencing the genomes of hundreds of strains of the wine yeast S. cerevisiae has revealed little ...

But wine is only made during a brief period. For the rest of the year, the yeasts (which come in on the skin of the grapes they help ferment) have to survive in and around wineries without human aid.

Instead of the recommended red wine yeast, I mistakenly ordered champagne yeast. This wasn't the end of the world: My vino may have even turned out better than it would have otherwise.

The S. cerevisiae strains her team uncovered on the coffee and cacao, on the other hand, have a mix of wine yeast DNA and local wild yeasts. Despite their strong similarities, ...