Without yeast, there can be no wine. But the role of wine yeast goes well beyond alcoholic fermentation — the biochemical process of converting sugar into ethyl alcohol and carbon dioxide. Yeast
Yeast selection is one of the most important winemaking decisions as the chosen yeast strain is, to a large extent, what shapes the wine, influences organoleptic (sensory) qualities, and reduces the risk
I’m glad you wrote in this question. It points to the importance of thinking about our wines in the big picture sense. Decisions we make in the beginning can affect what decisions
When most people think of a great wine and what sets it apart from other wines, they typically look to the usual suspects: grape variety and quality, composition of the grape must,
Dominic Rivard is a consultant fruit winemaker producing commercial wines in Asia, North America and Europe and author of “The Ultimate Fruit Winemaker’s Guide” at www.fruitwineguide.com. A qualified sommelier, Dominic studied winemaking
A Word From the Publisher And the Wine Wizard is……. “When will my fermentation stop?” “Why did my fermentation stop?” One thing I can count on as publisher of WineMaker magazine is
Home winemaking continues to gain in popularity. The quality of wines kits has greatly improved over the past several years and, as a consequence, the first experience of many folks curious about
According to academics and professionals, if you want to pick the right yeast for your grape juice, knowing what questions to ask is essential. “I view it more as not who do
Wine yeast — or Saccharomyces, which is Latin for ‘sugar-fungus’ — converts sugar into alcohol. While alcoholic fermentation is the most important aspect of winemaking, yeast does more than just bubble out
Whether you are a first time winemaker or an old hand, one thing will never change — you need yeast to make wine. Simply put, all wine is the by-product of fermentation.
The sensory profile of a wine is its calling card, its résumé and its history. The quality of a wine, and its ability to leave a lasting imprint in our memory, is
If you use a 1-5 gallon (3.8–19 L) yeast packet for 1 gallon as opposed to 5 gallons, it is likely that your fermentation will proceed faster, have a more yeasty aroma
Stephen Smith attended wine appreciation classes at Denver University in 1982–84, winemaking seminars at the New Mexico Wine and Vine Society in Albuquerque from 1984 to the present, and extension courses at
Wine is made in the vineyard. “It’s the terroir,” the French will say. Or is it the winemaker’s craftsmanship that makes the wine? What gives wine its bouquet, aroma, structure and balance?
Dear Wine Wizard, I did not rehydrate my yeast before I pitched it. How do I do this and what happens if I don’t? John Eastwood Cleveland Wine Wizard replies: Rehydrating yeast
Your yeast packet is almost guaranteed to be past its prime. Yeast cells, even those that have been freeze-dried, certainly do have an expiration date. Using yeast that is more than six