Search results

Wine Yeast

It is often said that a "wine is made in the vineyard" or "you can't make a silk purse out of a sow's ear." These comments emphasize the point that good quality fruit is needed for good quality wine. Although the importance of quality grapes in making superior wine cannot be denied, it is equally important to realize that it is one of the critical components but not the only component necessary to make good wine. There are many other factors that are vital to wine quality, otherwise, how can one explain poor quality wine from high quality grapes?

Category: 

Yeast Autolysis

The term autolysis literally means 'self-destruction'. It represents self-degradation of the cellular constituents of a cell by its own enzymes following the death of the cell. In the process of autolysis, the medium (wine) is enriched by the compounds released as a result of the degradation of intracellular constituents. These yeast constituents have an important influence on the sensory properties and biological stability of wine. 

Category: 

Yeast Autolysis*

The term autolysis literally means 'self-destruction'. It represents self-degradation of the cellular constituents of a cell by its own enzymes following the death of the cell. In the process of autolysis, the medium (wine) is enriched by the compounds released as a result of the degradation of intracellular constituents. These yeast constituents have an important influence on the sensory properties and biological stability of wine. 

Category: 

Active Dry Wine Yeast*

Grape juice/must can be fermented by the yeasts present on grapes and in the winery. This kind of fermentation is often called natural or spontaneous fermentation. Some winemakers rely on spontaneous (uninoculated) fermentation to gain flavor complexity and, consequently, higher wine quality. In some cases high quality wines have been produced from uninoculated fermentations; however, the practice is not without risk. 

Category: 

Native yeasts and microbial terroir

October 29, 2019

Maureen Moroney
The debate about terroir, what it is or isn’t, where it comes from, or whether it even exists at all, seems to be a perpetual one in the world of wine.

Recently when I was scrolling on social media, I came across this post:

news article

Category: