The meaning of yeast wine in the encyclopedic dictionary is all about wine. Wine making technology

Yeast is considered the main component of the fermentation process. During fermentation, they help convert sugar into alcohol. In their natural environment, yeast cells are located on berry and fruit skins.

To make wine, wine yeast is used - dry or prepared independently. The latter type is only applicable for making wine at home.

Properties of wine yeast

Oenologists (who study the science of wine) divide the main component of wine into different types depending on their properties:

  • fermentation speed;
  • shape of yeast cells;
  • application for different types of wines.

The listed properties can affect the color, taste, aroma and strength of the drink being made.

Experts classify yeast cells according to the following properties:

  • cultural - created in the laboratory from one type of fungus and used in industrial winemaking;
  • wild - made from fungi taken from berry and fruit skins, and used to create wine yeast with your own hands.

It is difficult to breed a cultural variety on your own, since isolating and cultivating one type of fungus requires special equipment and specialists who can correctly identify separate species strain and cells.

Homemade wine yeast consists of several strains. In the first hours, when fermentation just begins, all strains are active, then the strongest one suppresses the rest.

How to choose the best ones and how to store them

Making your own yeast cells is a popular way to make homemade drinks. Despite this, oenologists advise not to forget about their dry counterparts. Among them, experts highlight the following brands:

  • Lalvin EC-1118;
  • Lalvin KV-1118.

Yeast for wine Lalvin EC-1118 is used to create red and white wines. The drink turns out clean and transparent, since the fermentation process is possible with low temperatures, which ensures the formation of a minimum amount of sediment. Lalvin EC-1118 is also used in re-fermentation.

  • low foaming during fermentation;
  • clarification of the drink;
  • compact sludge collection.

Lalvin KV-1118 brand is a pure, highly active yeast concentrate. Used in the manufacture of lungs sparkling wines, as well as in the production of red and white wines. Dry yeast Lalvin KV-1118 restores the fermentation process, since it contains exclusively grape fungus.

The closed package is stored in a dry, dark place for 2-3 years. An opened pack can be stored for six months.

Ingredients for yeast starter

Dry wine yeast is considered the main ingredient of yeast starter. Despite this, yeast prepared at home is often used in the process of creating a homemade wine drink. For example, raisin yeast is the most popular.

Yeast starter can also be prepared using the following fruits:

  • grape;
  • figs;
  • plum;
  • honeysuckle;
  • strawberries;
  • raspberries;
  • rose hip;
  • gooseberry;
  • currant.

High quality homemade sourdough This will only work if the berries and dried fruits used are added unwashed.

To make yeast, you need the following ingredients:

  • 100 g sugar;
  • 200 ml water;
  • 2 handfuls of dark grape raisins.

Homemade recipe for raisin wine yeast

Rules for preparing yeast at home:

  1. Boil 100 ml of water, pour boiling water over sugar and stir thoroughly until it is completely dissolved. Add 100 ml of unboiled water to the resulting mixture and let cool slightly.
  2. Wash the container in which the starter will be prepared (this may be Glass bottle with a sufficiently wide neck or jar), sterilize and cool.
  3. Pour the unwashed raisins into the prepared container and pour in the slightly cooled syrup. The container should be plugged with a stopper made of a piece of cloth or cotton wool. Such a plug is necessary for good air passage. The resulting mixture should occupy a little more than half the container.
  4. Place the mixture in a warm, dry place. To avoid the formation of mold during the fermentation process, it is recommended to shake the container.
  5. After a few days, the active fermentation process will begin. After 5-6 days the process should stop. The product is ready.
  6. Strain the prepared mixture using gauze and use it to make a wine drink. The resulting mixture must be used immediately. Can be stored in the refrigerator for no longer than a few days.

If the temperature regime is not observed or low-quality raisins are used to make yeast at home, the following problems arise:

  • lack of fermentation process;
  • mold formation.

Homemade yeast should not be prepared from an unsuitable product.

Terms of use

After receiving the starter, the next stage begins - preparing a homemade drink.

For getting different varieties wine, wine yeast is added, the use of which must be in the following proportions:

  • sweet varieties - 150 g of yeast per 5 liters of raw materials;
  • dry varieties - 100 g per 5 l.

To begin the wine fermentation process, previously prepared starter is added to the mashed berries in accordance with the proportions.

The reproduction of beneficial cells begins under special temperature conditions:

  • the correct fermentation process is possible only at a temperature not lower than +15°C;
  • at low temperatures, fermentation proceeds more slowly, as the activity of yeast cells decreases;
  • at temperatures exceeding +15°C, the process occurs quickly.

Fermentation ends at the moment when all sugars are converted into alcohol. During the process, bacteria release special esters that give the drink richness and aroma.

With properly prepared yeast starter, you get a wine whose strength will reach 18°.

When making any modern wine, wine yeast is necessarily used. In the process of their development they go through the following stages:

  1. Lag stage. It begins from the moment when the yeast grains enter the wort - in nutrient medium. Cells begin to adapt to the substrate. They increase in size, but there is no reproduction process yet;
  2. The second stage is called logarithmic. During it, the cell population increases and the biomass becomes larger. Cells withstand all negative environmental factors. Fermentation of alcohol begins;
  3. The third stage is called stationary. Yeast cells stop growing and alcoholic fermentation occurs with intense force;
  4. The fourth stage is the attenuation of the growth of yeast cells. The mass begins to decrease in size due to intensive autolysis and the use of reserve substances by yeast.

Having gone through all four stages, the yeast mass will make any wine tasty and aromatic.

In nature, yeast forms on the surface of berries, for example, on grapes. They can be easily noticed, as they have a light coating on the skin of the berries. Plaque is formed due to the work of yeast.

Baker's, alcohol, beer and wine yeast grains are classified as industrial yeast. Taking into account the place of origin, grape variety and location of grape plantations, each type of yeast is given its own name. Yeast races, in turn, can be divided into groups. As a result, the races of wine yeast are:

  1. Highly fermenting;
  2. Heat-resistant or cold-resistant;
  3. Alcohol-resistant;
  4. Sherry.

Alcohol-resistant yeast races are used to make champagne, and sherry yeast races are used to impart flavor to wines. unique aroma and taste.

Wine is usually made from the juice of grapes or other types of fruits and berries.

If artisanal winemaking occurs, the wort (squeezed juice) begins to ferment without the help of yeast, since the yeast fungi that are present on the surface of the berries themselves begin to multiply intensively. At the same time, lactic acid, acetic acid bacteria, and yeast-like fungi come into force, which can lead to spoilage of the product, or wine vinegar instead of wine.

For this reason, during the industrial production of wine, in order to avoid damage to wine materials in grape juice an activated mixture of wine yeast is added.

The type of wine depends on how fermentation occurs. Thanks to wine yeast, sugar, which is part of the grapes, begins to ferment. Fermentation continues until all the sugar is converted.

When there is a lack of oxygen, alcohol is produced due to the influence of yeast. If oxygen is constantly supplied, sugar is completely oxidized and water with carbon dioxide is obtained.

During the initial stages of yeast development, fermentation occurs intensively, because of this, the carbon dioxide that is released prevents atmospheric oxygen from penetrating to the surface of the wort. When fermentation is over, it is important to seal the barrel of wine well. If this is not done, acetic acid bacteria will convert alcohol into acetic acid. Instead of wine, you will have wine or apple cider vinegar.

IN industrial production wines use grape juice containing 25 percent sugar.

To obtain white wines, grapes are peeled and seeded. For red wines, the skins and seeds are not removed. Wine yeast, together with sugar, converts the juice into alcohol during fermentation. Yeast substances give wine its aroma and pleasant taste. After fermentation, lactic acid bacteria play an important role in imparting flavor to the drink.

Different types of wines have their own production characteristics. For example, to make champagne, fermented wine must be re-fermented. The fermentation of the drink must end in a closed container, as carbon dioxide must accumulate inside.

To get a strong wine (sherry), you need to use special sherry yeast, which is resistant to high concentration alcohol in wine materials.

Varieties of wines

Wines are dry, sweet and fortified. To obtain dry wine, it is important to stop fermentation immediately after the end of the sugar supply in the squeezed grape juice.

Sweet wines are produced by partial fermentation of sugar, when a toxic level of alcohol for wine yeast is reached.

Fortified wines are additionally filled with alcohol.

From the above we can conclude that the type of wine directly depends on how it is produced, as well as what type of wine yeast is used to ferment the juice.

What types of yeast are there?

There are many different types of wine yeast. For example, yeast for wine Lalvin KV-1118, Lalvin EC-1118 and others. Let's take a closer look at the instructions for using each type of yeast.

First view

Lalvin KV-1118 wine yeast is a pure, highly active yeast concentrate that is used for the production of light white wines, red wines and champagne. Also, with the help of such yeast you can restore fermentation.

Yeast mass is usually used at low concentrations, low temperatures, and low fatty acid content. They do an excellent job with their mission in temperature conditions 10 – 35 degrees. If you add makeup to the wine material at a temperature below 16 degrees, esters will begin to be produced, which will give the drink a rich aroma. Due to the pronounced killer effect, yeast grains suppress “wild” microflora well.

The instructions for use of such a product say the following:

  1. Yeasts with the KV stamp are used to express grape aroma in white, rosé and deep red wines;
  2. Taking into account the type and purity of the raw material, the conditions and duration of fermentation, the required dosage is determined. Typically it ranges from 1 to 4 g/dal;
  3. They do not contain any additives. They have a moisture content of 6 percent;
  4. Wine yeast (5 grams) is diluted in water (50 milliliters) 34 - 39 degrees. For them to work properly, it is important that the water temperature is no more than 40 degrees. Then the mixture must be mixed well to break up the lumps and left for no more than twenty minutes. After a while, stir again and add it into the wort in a slow stream. Slow introduction helps the yeast gradually acclimatize and not die when combined with cool wort;
  5. Yeast for wine can be stored in a dark, dry place for up to a couple of years. Storage temperature should be from five to fifteen degrees. If you open the package, it has a shelf life of no more than six months.

Second type

Lalvin EC wine yeast mass gives red and white wines a refreshing taste and purity. They ferment well even at the lowest temperatures, forming sediment in one place. Thanks to this type of raw material, fermentation can be restarted. It is recommended to use it for cooking apple wine, as well as from viburnum, hawthorn and cherry. A product marked EC has low foaming, clarifies wine well and collects sediment compactly. The instructions for using yeast with the EC stamp say the following:

  1. 300 grams of the contents of the bag should be poured into five liters of forty-degree water. Stir thoroughly until smooth;
  2. When the temperature of the mixture reaches 35 degrees, carefully pour 250 grams of yeast onto the surface. Let sit for 20 minutes and stir well. Then pour the resulting mass into the wort, so that the temperature difference is no higher than ten degrees;
  3. They can be stored in closed packaging at a temperature of no more than eight degrees Celsius.

Making wine from grapes is not very difficult. It is only important to purchase proper yeast and carefully study what the instructions say. Everything is usually written on it in detail.

Now you know what wine yeast is. What types are they? How can you get different types of wines using different types manufacturing. Amateur winemakers are always proud of their creations, especially if the people around them like them.

Alcoholic fermentation- the foundation and beginning of all drinks containing alcohol, be it wine, whiskey or beer. The basis of this very foundation is raw materials, water and yeast. In this article we will talk about various types wine yeast used in home and industrial winemaking. Let's consider what types of yeasts there are - friendly, helping to develop the richness and variety of wines, and hostile to the winemaker, oppressing and spoiling not only the wine itself, but also infecting entire wineries along with equipment.

Alcoholic fermentation (also known as “fermentation”) is a biochemical process carried out by yeast, the ideal result of which is the conversion of saccharides (mainly sucrose, glucose and fructose) into ethyl alcohol (the main product), carbon dioxide and many chemical microelements(necessary and unnecessary, harmful and useful by-products).

Yeast- microscopic unicellular fungi. Modern microbiology divides them into more than one and a half thousand species and thousands more subspecies, and they, in turn, can reproduce many variations - depending on the results of controlled and uncontrolled mutations and degenerations (you have probably encountered this yourself if you have used the same the same yeast several times, propagating them independently).

Since ancient times, man has adopted alcoholic fermentation, but food industry and science are still discovering more and more new possibilities and features of using yeast for production ethyl alcohol. A lot of efforts are concentrated in the development of the winemaking market and the microbiology associated with it; this is a whole industry - oenology. Oenology deals with the study and breeding of bacteria, the development of enzymes, the research and reproduction of yeasts that have the qualities necessary for winemakers, allowing the production of many wines and wine drinks, discovering new facets and tastes, as well as preserving old and rare ones that have become the historical heritage of mankind.

The main types of yeast (Saccharomycetes - they are the friends of all alcohol makers - winemakers, brewers and moonshiners) used in the production of alcoholic beverages (including at home).

Table for clarity. Here are some races of yeast, variations of which (different strains of the same species) are popular in industrial (and some in home) winemaking. Please note that the choice of a specific race is also determined by fermentation conditions. Some races of wine yeast recommended for winemaking are shown in the table (some of their foreign analogues are available for purchase in our store).

"Saccharomyces cerevisiae"(Saccharomyces cerevisia) is the most common, diverse and “tamed” species of yeast in the world today. It is the different races of this type of Saccharomyces that are leaders in the field of bakery, wine, beer and alcohol yeast. They are so diverse, and their scope of application is wide, that they deserve a separate article. Unfortunately, they are not always found in wild winemaking, and given that among the Saccharomyces Cerevisia there are hundreds of subspecies that negatively (to one degree or another) affect wine, the probability of “successful infection” becomes even lower, but not absent;

"Saccharomyces vini"(Saccharomyces vini) - they mainly live on ripe (and especially damaged) grapes and in juices (unprotected from external influences). They can often be found in the soil, in the digestive system of insects (especially fruit flies, wasps and bees), as well as inside wine production (including home wineries) - on walls, dishes and equipment. However, in home winemaking they are used very limitedly and can give many undesirable effects - for example, cloudiness of the wine and the formation of suspension;

"Saccharomyces oviformis"(Saccharomyces oviformis) - most often, the use of this race in winemaking can be beneficial. They are used to ferment musts with a high sugar content and are well suited for the production of dry wines. Modern representatives of this race of yeast are popular in the production of sparkling wines.

There are also domestic races: “Leningrad”, “Kiev”. Disadvantages of using these strains may include - resumption of fermentation in ready wine(most often semi-sweet, but not only), as well as cloudiness and the formation of late sediment. It is most productive to use these strains for the production of Sherry - fortified wine. Representatives sharpened for this purpose (a variety called “ Oviformis Cheresiensis”) - “Sherry 96-K” and “Sherry-20-S” - however, they very quickly generate film on strong wine(16-17% vol.).

"Saccharomyces bayanus (uvarum)"(Saccharomyces bayanus uvarum) - most often they can be found in fruit wines and juices. This is a very leisurely yeast - it develops slowly, the mutation is difficult to control due to microbiological processes in home winemaking that are difficult to distinguish for the modern level of control. They are not yeast with high degree attenuation (alcohol formation), however, they have a rare feature - increased stability and resistance to cold. As for the fermentation products, they are almost identical to what the above-mentioned yeast strain ferments S. Vini. Features - many (but not all) races of this variety are capable of forming a very dense (cannot be stirred up) yeast sediment, foam is almost completely absent, and produce a high glycerol content. Of the most popular races - “Novotsimlyanskaya 3”, while it is almost inaccessible for home winemaking, but has proven itself excellent for the production of semi-sweet wines.

But not all yeast is equally useful. Next, we will consider several dangerous and vile enemies of winemakers - yeast, which has completely unfriendly properties.

"Pichia"/"Hansenula"/"Candida" and other membranes are serious enemies, pests and culprits of failed wines (especially when using wild yeast). Their main feature is the formation of a film on the surface of the wine, especially under aerobic conditions ( water seal (water seal) to help). The cells of these harmful yeasts have an unstable shape - they are elliptical, oval, sausage- and club-shaped and disproportionately elongated. Some of them (Pichia and Hansenula) form spores, while others reproduce by budding. These races are capable of high speed ferment wine must, oxidizing it. Some of them cannot ferment enough alcohol for modern wine, for example, Hansenula - produces only up to 5% ethanol.

In properly prepared wort, they usually do not pose a danger, because... contained in small quantity. If you comply technological conditions preparation and storage of wine materials (tightness, sterility of the material and surrounding atmosphere), from which the wine will be made - there is nothing to fear. But with poor preparation (beginner/ignorant winemakers like not to wash the grapes (without knowing their microflora) and use unprepared water and containers) - the strain quickly begins to multiply on the surface. This leads to the creation already on the 2-3rd day (sometimes later) of a glossy and then folded (pimply) film, which can be in a wide color range - from white and cloudy-transparent to gray.

If the wine suddenly becomes infected, then film is not the worst thing. Film formation means new stage fermentation - fermentation with sugar oxidation. In the process, not only ethyl, but amyl and butyl alcohols, as well as acetic, oil, succinic acids and various ester compounds of these acids. As a result, the wort receives a very characteristic bad smell. The probability is especially high if you use pulp - then for races like Pichia/Hansenula the most favorable conditions(therefore, we recommend using stronger fruit-alcohol yeast, which can neutralize this process, for the production of chacha rather than wine yeast).

Some filmy yeasts (often found in wild fermentation - can, on the contrary, be very alcohol-resistant (and also sulfite-resistant), which some unlucky winemakers initially like. They can feel comfortable even with an alcohol content of 14% vol. and 400-500 mg/l SO2 For the same reason, in table wines (to which there is access to oxygen) they will feel very comfortable, gradually forming various impurities that lead to spoilage of the wine (especially homemade and unfinished wine without a preservative). sulfates and sulfites, generating a high content of hydrogen sulfide and various sulfur compounds, this causes an unpleasant rotten odor.

Zvel is one of the most common diseases of wine that gives an unpleasant appearance(precipitation, suspension, islands, turbidity) and unpleasant odor, often due to the presence of active yeast the above mentioned races and breeds. In addition, they are the worst enemies of the production of dry wines, champagne and sherry - be careful!

The development and proliferation of malignant yeast in wine can be prevented by limiting the access of oxygen to it (again, a water seal) and installing the right conditions for storing wine materials - low temperatures, and the containers themselves must be filled completely - without leaving large quantity free space. Sometimes timely topping up may be required - do not neglect this.

"Zygosaccharomyces"- another representative of harmful (for the winemaker) microflora. This race of yeast is very osmophilic - they feel great in cold weather.sweet tea wort, develop even with a sugar content of 60 and even 80 grams per 100 ml. (vacuum fermentation of wort, various homemade preparations - honey, jams, preserves). They cause the fermentation process under such extreme conditions (imagine what an incredible hydromodule this is) and thereby radically spoil the product. Paradoxically, this strain is not very alcohol-resistant - they produce on average no more than 10-11% alcohol, and ferment for an extremely long time, but during this time they manage to completely ruin the once suitable material/product. However, modern science has also found a use for them, albeit limited - “Races Vierul, Maikopskaya, Krasnodarskaya 40” - can be used to reduce acidity in very sour wort, because they process the material mainly by fermentation, and not oxidation (like other harmful ones).

"Saccharomycodes"- another pest of ancient and modern winemaking. These are complex yeasts that have a large shape and an unstable type of reproduction - they can divide and bud. They have an alcohol resistance of up to 12% (and according to some reports, up to 14%), and the wort itself is enriched with ethyl acetate, which has a detrimental effect on the survival of pure yeast cultures and can cause various side effects (for example, a sudden resumption of fermentation).

"Saccharomycodes ludwigii"- can cause resumption of fermentation even in highly sulfated wort (not all preservatives are a panacea). They also withstand very high content SO2 in finished wine and must.

"Hanseniaspora"(apiculata) is an extremely common yeast that can be presented as both sporogens (Hanseniaspora apiculata) and asporogenous fungi (Klocker apiculata). If the fruit is damaged, it is very likely that they are already there, they do not disdain juices and large fruits (and small ones too, just a little less often). Interesting fact: when grapes ripen, they can reach up to 99% of all the yeast that is there (another reason in favor of cleanliness - wash the grapes and all wine materials!). Fermentation capacity is low - only about 4-7% vol. alcohol, but volatile compounds, ethyl acetate, butyric, propionic and other acids are very fermenting. This is often the reason why the must or wine (especially homemade) has not fermented. They have explosive growth and multiply very quickly in wort, several times faster than the growth of other yeasts - especially noble ones. They add bitterness to the wine, a lot of foreign and at the same time strong odors, as well as vinegary shades. Have you made homemade champagne or sherry and found “sticky” residue? This is also their doing. Sulfitation (sometimes increased) and long-term settling can help.

"Torulopsis"- a common race harmful to winemaking, especially when it comes to grapes. They are actively released in already fermented grape juice, which began with wild yeast (the so-called noble rot). They can be divided into two main types (T. bacillaris and T. Candida). In recent years, there has been information that they form spores, but at the moment it is generally accepted that they reproduce by budding. They do not often appear in wine, but they are a frequent guest in grape juice. Capable of fermenting wort up to 12.5% ​​ethyl alcohol. In terms of biochemistry, they are not as harmful and destructive as other yeasts that manifest themselves during wild fermentation; they form much less harmful chemical elements, but they do form mucus. Agree, few people will be pleased to drink wine, in which in some places there are islands reminiscent of jelly or something even more slimy. They are also osmophiles (they feel good even if the sugar content is 60-80 grams per 100 ml) and love high temperature, and the increase in SO2 is not noticeable for them at all.

"Rhodotorula"- this is the so-called “pink yeast”, they are so called because of their characteristic color. They do not ferment sugars, but oxidize them, creating a dense pink film. They contribute to the oxidation of juices, the formation of turbidity and the precipitation of dessert and semi-sweet (well, sweet) wines. Interesting feature- can feed on alcohol vapor in the air, for this reason they are often “caught red-handed” on the walls of wineries and even cellars in the form of pink mucus.

Instead of output:

Under production conditions, spontaneous fermentation can cause undesirable consequences. To avoid this and get wine good quality, fermentation is carried out on pure cultures of specially selected yeast races, introducing them into the wort to guide the process. In modern winemaking, you can still quite often come across neutral yeasts suitable for winemaking; they may not be true (ideal, like pure yeast cultures), but they will not spoil the wine. For this reason, it cannot be unequivocally assumed that spontaneous fermentation will necessarily lead to spoilage of wine, but this possibility always exists and sometimes this probability can categorically increase. For example, if there are harmful killer yeasts on one bunch of grapes, during fermentation they are capable of destroying sensitive ones with enormous speed (1 killer cell can destroy on average 20 noble cells). In addition, there are malevolently neutral (not participating in intraspecific struggle) races that can saturate the wine with unnecessary chemical compounds, usually smelling bad.

The use of wild yeast is often fraught with poor fermentation - suddenly the wort stops “boiling” or “another fermentation” (membranous) begins. Therefore, if you absolutely use wild yeast- add sulfur dioxide , noble strains are generally resistant to sulfitation, and harmful yeast- usually no (but, unfortunately, not all)

Delicious wines to everyone!

Products mentioned in our .

Wine yeast is used when the action of natural fungus alone is not enough to activate and maintain fermentation. As a rule, they are used quite rarely in the production of grape wines. The concentration of wild yeast cultures covering the grapes is optimal and ensures the full reaction.

At the same time, not all fruits contain them. sufficient quantity. It is when working with them that special wine yeast is added to the wort for homemade wine, without which fermentation simply cannot begin.

Fermentation process and characteristics of wine yeast

Making wine according to traditional technology does not imply the addition of additional yeast, since there is already plenty of this fungus on the surface of the berries. Under his influence grape must begins to ferment intensely. Restricting the flow of air into the container leads to complete processing of sugar and the production of alcohol. If the seal of the container is broken and oxygen enters the wort, the sugar is completely oxidized and carbon dioxide is produced.

On initial stages fermentation, the reaction proceeds most intensely, which is due to the presence of a large amount of fungus in the upper layers of the wort. Gradually it sinks to the bottom of the container, where it begins to process sugar into alcohol. This process is the norm and ensures the production of high-quality grape wine.

Homemade wine from most fruits is made using additional yeast. This feature is due to the absence of wild yeast cultures on their surface. This raises the question of which yeast is best to add. The answer to this is unequivocal and categorical.

Important! To produce wine, only special wine yeasts are used. No other varieties of fungal cultures, like Saf Levure or other baking analogues, can be used to make wine. They can only be used for making mash. Hit baker's yeast mixing with wine will inevitably lead to spoilage of the drink.

Brands of wine yeast and their characteristics

Today there is great amount producers and types of wine yeast. Each of them has its own characteristics and guarantees good wine. The most popular and accessible among them are:

  • Lalvin KV-1118;

Let's take a closer look at both brands.

Lalvin KV-1118

Wine yeast brand Lalvin KV-1118 is a pure, highly active yeast concentrate. It is used to make light red and white wines, as well as champagne. In addition, with its help you can easily restore the fermentation process. Thanks to its composition, Lalvin KV-1118 perfectly suppresses pathogenic microflora, ensuring normalization of the reaction. However, the question arises of how much yeast to add to the wort, the answer to which lies in the instructions for its use.

1. KV-labeled yeast produces the aroma of rosé, white and red grape wines.

2. Based on the type and purity of the raw material, as well as the conditions and duration of its fermentation, the dosage of yeast cultures is calculated. They must be placed in strict accordance with the instructions.

3. The yeast contains no foreign impurities, but only pure grape fungus. However, its humidity is only 5–6%.

4. Dry yeast cultures are diluted in water heated to 35–39 degrees Celsius. You should not deviate from such values, as this will inevitably affect the activity of the fungus.

5. The mixture is thoroughly mixed and left for 15–20 minutes to completely dissolve the yeast. After this time, the solution is mixed again and poured into the wort in a thin stream. This introduction scheme allows wine yeast to acclimatize and not lose its activity when added to cool wort.

6. Closed packaging of Lalvin KV-1118 is stored in a dark, dry place for up to 2–3 years. Once opened, it should be used within 6–7 months.

Lalvin EC wine yeast provides detailed flavor to red and white wines, as well as purity and clarity. They ferment quite well at low temperatures, forming minimal amount draft. Thanks to their use, re-fermentation can be started quickly and easily.

Yeast cultures of this brand are recommended for the production of apple, cherry, viburnum and other wines. The EC mark in the product label means that the product is characterized by low foaming and excellent brightening ready drink and compactly collects sediment from it. Instructions for using such a yeast culture are as follows.

1. Take 100 grams of dry yeast, which are diluted in 1.5–2 liters of water heated to 35–39 degrees Celsius. The solution is thoroughly mixed until a homogeneous mass is obtained.

2. After the mixture reaches 34–35 degrees, another 100 grams of dry yeast is poured onto its surface. In this position, the solution settles for 20–25 minutes and is mixed again.

3. The resulting liquid is poured into the wort in a thin stream, and then mixed well.

4. Unopened yeast should be stored in a dry place for no more than 2-3 years, and when opened, the shelf life is only 6 months.

Remember, in most cases, adding additional yeast to the wort is not necessary. However, in a situation where this cannot be avoided, it is necessary to use exclusively specialized wine crops.

And for brandy, we have to thank wine yeast, which triggers all the fermentation mechanisms and brings grape juice to the desired condition. An ordinary person does not need to understand the characteristics of all types of yeast. However, it doesn’t hurt to know that the quality of wine depends on the race of yeast. So let's start with theory.

Wine yeast was discovered by French chemist Louis Pasteur in the mid-19th century. He was the first of his contemporaries to describe in detail the entire fermentation process. Despite the fact that wine was made long before Pasteur and his chemical career, no one thought about what happens during the conversion of sugar into alcohol.

Thanks to a microscope, knowledge and perseverance, Louis Pasteur solved this mystery and showed the world wine yeast, to which we still thank for amazing wines.

Features of the fermentation process

As soon as the ambient temperature reaches 150C, the yeast begins to actively multiply, converting sugar and turning a highly sweet wine into a dry one. Once the nutritious sugar medium runs out, the yeast dies and settles at the bottom of the barrel.

Despite the fact that the process seems simple and natural, on the way to obtaining the ideal and high quality wine many problems. For example, yeast often dies before it can complete the sugar processing process. This can happen when the alcohol content increases to 15%, which is typical for noble-sweet drinks. A famous example is Le Montrachet 1992. This wine was not made and did not hit the shelves due to the fact that it failed to ferment and retained too much sugar.


Yeast races

In botany, wine yeast is called Saccharomyces ellipsoideus. At the same time, they are divided into several races. Each group has a unique set of characteristics and is capable of influencing the development of wine:

  • alcohol-sensitive yeast does most of the work of processing sugars;
  • heat-responsive fungi can create too much hydrogen sulfide, increasing the chance of unpleasant odor at wine;
  • aromatic yeasts are used to impart additional nuances to young wines;
  • In addition, there are special yeasts. They are created to order and are unique. For example, to make Sauvignon Blanc, a special type of yeast is used, thanks to which a rich or mild aroma is achieved (depending on the variety).


Where can I find yeast?

There are 2 ways to obtain yeast:

  • creation in laboratory conditions;
  • searching for them in wildlife.

Natural yeast lives in the same place where the grapes are grown, so they end up in the cellars with the berries themselves. The population of these fungi may decline during cold or rainy seasons. In this case, wine producers breed the yeast themselves in the laboratory. These types of yeast are also natural, the only difference is in the method of obtaining them.

Manufacturers most often give preference to laboratory yeast, since their behavior is easier to predict, which means there is a lower risk of losing the entire crop.


Wine yeast at home

If you are not an expert in the field of winemaking, then, of course, it is better not to experiment with creating homemade tinctures. However, if curiosity prevails, then it’s time to start preparing the yeast.

The simplest method is based on obtaining fungi from berries. Such yeast is called wild and with its help you can prepare wines with a strength of 14-16 degrees.

The sequence of actions is as follows:

  • It is necessary to collect currants, strawberries and raspberries. Without washing them with water, so as not to wash away the natural yeast, mash the berries to a mushy state;
  • transfer to a jar containing 200 ml of water and about 150 g. Sahara;
  • mix it all and cover with gauze.


The composition should be kept for 3-4 days at a temperature of 20-220C. Once the juice has fermented, you can take a sieve and separate the liquid from the pulp. The liquid component is used as yeast.

Experiments are always good. However, if your goal is to obtain quality alcohol, then it’s better not to waste time and effort, but to immediately purchase a ready-to-drink drink. WineStreet assortment can offer not only elite expensive alcoholic drinks, but also budget options with excellent taste.

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