Enter a valid email address Enter a password 6-25 characters long
Remember me
Sign In
New to WineBusiness?
Not a member? Create an Account
Members receive Daily News Email FREE. Join 30,000+ daily readers.
Enter a valid email address Enter a password 6-25 characters long
Remember me
Sign In
New to WineBusiness?
Change vineyard location & view forecast.
Not a member? Create an Account
Members receive a FREE subscription to the Daily News Email. Join 30,000+ daily readers.
Not a member? Create an Account
Members receive a FREE subscription to the Daily News Email. Join 30,000+ daily readers.
Wine Business Monthly Dec 1, 2023 Issue
WineBusiness Monthly

The Industry's Leading Publication for Wineries and Growers

Winemaking Calculators
Wine Business Monthly Dec 1, 2023 Issue
WINEBUSINESS MONTHLY

The Industry's Leading Publication for Wineries and Growers

Winemaking Calculators

Fermentation / Yeast

Yeast is naturally present on the skins of grapes and they play important role in the fermentation process, converting the sugars of grapes into alcohol. There are also many commercial yeast strains which have different microbiological, chemical, physical and sensory aspects that need to be considered, when winemakers decide which yeast selection to choose, for making different wines. The most important yeast for the wine production is those belonging to the Saccharomyces genus, cerevisiae and bayanus species. The commercial yeast strains are sold in dry vacuum packages or liquid cultures. Dry yeast strains contain viable active yeast cells and they need to be properly prepared for inoculation into grape juice. This is very important step that will insure the yeast efficiency in the fermentation process. There are hundreds of different strains of yeast, which can be use in the winemaking process and each one has their own specific profile, function and characteristics.


  Winemaking Calculations powered by VinoEnology.com.