Using specific wine yeast for wine fermentation

Wine is a tasty alcoholic beverage that is said to possess several health benefits when consumed in moderation and using specific wine yeast for wine fermentation can ensure tastier wine with just that perfect alcoholic strength. Wine is produced after crushed grapes are fermented with appropriate yeast that allows for wine to be produced with specific proof levels.

The winemaking process starts once grapes are picked from vineyards and brought to the crushing plant so as to crush those grapes and extract the juice within them. Various species of grapes are used all around the globe depending on the region, climate and the type of wine that needs to be produced. The crushed liquid contains several fermentable sugars that get converted into ethanol or alcohol once the yeast start the fermenting process that could last for around 15 days. This fermentation process could also be followed up with a secondary fermentation process that could last for around 10 days.

The production of wine requires brewing yeast that can survive in alcohols with moderate strength while also fermenting in temperature that ranges from 15 to 30 degrees Celsius. Variants from the family of saccharomyces cerevisiae yeast that is also used to ferment beer are preferred by most vineyards. Wine fermentation requires a keen eye on temperature variation and various cooling methods are normally used to maintain ideal temperatures in case the mixture starts to heat up after the addition of wine yeast. Alcohol tolerance too needs to be checked regularly since the yeast might die in case the strength of the alcohol rises above permissible limits.

In addition to converting sugar into ethanol alcohol, the yeast fermentation process also creates carbon dioxide that is also used by most wine producers to provide natural carbonation to the resultant beverage. Wines that are stored for several years end up as tasty and costly vintage wines in the glasses of true wine connoisseurs. Sugars that cannot be fermented are left within the wine depending on the requirements of the type of wine that needs to be produced and avid wine fans base their preference of a particular wine depending on the sweetness, acidity, dryness, and flavor of the wine.

While beer requires mild fermenting yeast from the saccharomyces family, strong spirits such as vodka require distillers yeast such as vodka yeast that can survive in very strong alcohols. However, wine usually requires moderate yeast with good alcohol and temperature tolerances. One type of yeast that offers improved tolerances is turbo yeast. This yeast can provide alcohols with 17 per cent strength even in temperatures that touch around 38 degrees Celsius. This yeast also extracts higher yields of alcohols from weaker mixtures while micro nutrients in this yeast ensure high quality alcohols after each fermentation process.

Wine is one classy alcoholic beverage that needs that perfect strength, color, flavor and character to please the taste buds of various wine connoisseurs all around the globe. Thus, it is the fermentation process that needs to be conducted with an eagle eye on temperature and alcohol tolerance levels so that the final wine is within desired limits. Using specific wine yeast for wine fermentation and ensuring strict controls at all times will reward alcohol producers with high quality wine that pleases each palate with the very first sniff or sip.