What is wine without yeast?

Malic acid, tartaric acid, phenolic acids, anthocyanins,flavonoids,  pectins, glucose and fructose.  All these compounds and many more are present in wine at various concentrations. A mixture of these compounds would no doubt possess unique organoleptic properties but without ethanol it would just remain that - a concoction.

Do not misunderstand. This is in no way belittling the importance of viticulture because a horrible juice cannot be redeemed by alcoholic fermentation. It is just important to remember that these things are intertwined. However, quality wine is also linked to quality yeast.

These wonderful microorganisms metabolize sugar to produce ethanol, carbon dioxide and sensorially active compounds  such as higher alcohols, esters and polyols. 

It is therefore important to take an interest in these creatures in order to optimize the fermentation process in order to produce profitable quality wines.

So the next time you take a sip of that wine, remember to tip your hat to the unsung little heroes, yeast.

via GIPHY

Welcome fellow yeast enthusiasts!

Orchard & Vine Magazine Ltd.

Welcome to Yeasts Alive,

An interactive blog spot focused on one the world's most useful microorganisms, yeasts. This blog will cover the importance of these little factories to humans, how to take care of them along with the similarities we share with these little creatures.

Enjoy..