Topic: Yeast

In addition to alcoholic fermentation, the yeast used to ferment wine also metabolize other substances into byproducts. Learn more about how wine yeast works.

Ah that is a wonderful and complex question. When a winemaker chooses to inoculate for fermentation (which I generally recommend) there are many factors to take into account when making that choice.

One of the most important conditions for your yeast to thrive is an abundance of nutrients. If the must doesn’t provide enough naturally, it’s time to add yeast nutrients. Use these tips to know when it’s time to add nutrients, and what types your yeast need to complete a successful fermentation.

Well, I would’ve inoculated right off the bat if I didn’t see anything happening within 24 to 48 hours. Contrary to popular belief, yeast cells that can carry out a complete alcoholic

For tips on selecting the best strains to get the job done, we asked four experts with various wine and yeast-related backgrounds to give us a hand.

Just because your wine kit comes with a certain yeast, that doesn’t mean you can’t experiment with other options.

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

Making wine with wild yeast has been a source of debate for many because of its unpredictable nature. Should you make your wine from wild yeast or cultured yeast? This article will provide some insight to help you make an informed decision.

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

You need to select the right kind of yeast for the style of wine you want to make. Yet choosing the proper yeast should not be a daunting task — with proper planning it’s easy to achieve the desired results.

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