{"id":14931,"date":"2020-05-29T06:22:02","date_gmt":"2020-05-29T04:22:02","guid":{"rendered":"https:\/\/www.sommelier-jobs.com\/?p=14931"},"modified":"2020-05-29T07:04:01","modified_gmt":"2020-05-29T05:04:01","slug":"yeast-the-silent-winemaker","status":"publish","type":"post","link":"https:\/\/www.sommelier-jobs.com\/fr\/2020\/05\/29\/yeast-the-silent-winemaker\/","title":{"rendered":"Yeast; The Silent Winemaker.........."},"content":{"rendered":"<div>\n<div>\n<p>The role of\u00a0yeast in winemaking\u00a0is the most important element that distinguishes\u00a0wine\u00a0from\u00a0grape\u00a0juice. In the\u00a0absence of oxygen,\u00a0yeast\u00a0converts the\u00a0sugars\u00a0of wine grapes into\u00a0alcohol\u00a0and\u00a0carbon dioxide\u00a0through the process of\u00a0fermentation.\u00a0The more\u00a0sugars in the grapes, the higher the potential alcohol level of the wine if the yeast is allowed to carry out fermentation to dryness. Sometimes winemakers will stop fermentation early in order to leave some\u00a0residual sugars\u00a0and sweetness in the wine such as with\u00a0dessert wines. This can be achieved by dropping fermentation temperatures to the point where the yeast is inactive, sterile filtering\u00a0the wine to remove the yeast or\u00a0fortification\u00a0with\u00a0brandy\u00a0or neutral spirits to kill off the yeast cells. If fermentation is unintentionally stopped, such as when the yeasts become exhausted of available nutrients and the wine has not yet reached dryness, this is considered a\u00a0stuck fermentation.<\/p>\n<p>The most common yeast associated with\u00a0winemaking\u00a0is\u00a0Saccharomyces cerevisiae\u00a0which has been favored due to its predictable and vigorous fermentation capabilities, tolerance of relatively high levels of alcohol and\u00a0sulfur dioxide\u00a0as well as its ability to thrive in normal wine\u00a0pH\u00a0between 2.8 and 4. Despite its widespread use which often includes deliberate\u00a0inoculation\u00a0from cultured stock,\u00a0S. cerevisiae is rarely the only yeast species involved in fermentation. Grapes brought in from\u00a0harvest\u00a0are usually teeming with a variety of \"wild yeast\" from the\u00a0Kloeckera\u00a0and\u00a0Candida\u00a0genera. These yeasts often begin the fermentation process almost as soon as the grapes are picked when the weight of the clusters in the harvest bins begin to crush the grapes, releasing the sugar-rich must. While additions of sulfur dioxide (often added at the crusher) may limit some of the wild yeast activities, these yeasts will usually die out once the alcohol level reaches about 15% due to the\u00a0toxicity\u00a0of alcohol on the yeast cells\u00a0physiology\u00a0while the more alcohol tolerant\u00a0Saccharomyces\u00a0species take over. In addition to\u00a0S. cerevisiae,\u00a0Saccharomyces bayanus\u00a0is a species of yeast that can tolerate alcohol levels of 17\u201320% and is often used in fortified wine production such as\u00a0ports\u00a0and varieties such as\u00a0Zinfandel\u00a0and\u00a0Syrah\u00a0harvested at high\u00a0Brix\u00a0sugar levels. Another common yeast involved in wine production is\u00a0Brettanomyces\u00a0whose presence in a wine may be viewed by different winemakers as either a\u00a0wine fault or in limited quantities as an added note of complexity.<\/p>\n<\/div>\n<\/div>\n<p><a href=\"https:\/\/news.wine.co.za\/News.aspx?NEWSID=36082&amp;CLIENTID=&amp;SPOTLIGHTID=\" target=\"_blank\" rel=\"noopener noreferrer\"><strong>Read on...<\/strong><\/a><\/p>","protected":false},"excerpt":{"rendered":"<p>The role of\u00a0yeast in winemaking\u00a0is the most important element that distinguishes\u00a0wine\u00a0from\u00a0grape\u00a0juice. In the\u00a0absence of oxygen,\u00a0yeast\u00a0converts the\u00a0sugars\u00a0of wine grapes into\u00a0alcohol\u00a0and\u00a0carbon dioxide\u00a0through the process of\u00a0fermentation.\u00a0The more\u00a0sugars in the grapes, the higher the potential alcohol level of the wine if the yeast is allowed to carry out fermentation to dryness. Sometimes winemakers will stop fermentation early in order [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-14931","post","type-post","status-publish","format-standard","hentry","category-blogs"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Yeast; The Silent Winemaker.......... - International Premium Niche Sommelier Job Portal<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.sommelier-jobs.com\/fr\/2020\/05\/29\/yeast-the-silent-winemaker\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Yeast; The Silent Winemaker.......... - International Premium Niche Sommelier Job Portal\" \/>\n<meta property=\"og:description\" content=\"The role of\u00a0yeast in winemaking\u00a0is the most important element that distinguishes\u00a0wine\u00a0from\u00a0grape\u00a0juice. 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