Choosing the right wine yeast is imperative for making top wines

Wine requires a very intricate and precise process of fermentation, and choosing the right wine yeast is imperative for making top wines. A professional alcohol production plant owner or even a home wine enthusiast needs yeast that has high levels of alcohol tolerance as well as ferments comfortably in a wide temperature range.

It is very important to use the right type of yeast suitable for fermenting the required wine since non-compatible or weak yeasts could result in slow or stuck fermentation and could result in a faulty batch. While mild alcohols such as beer require mild brewing yeast, extremely strong spirits such as vodka require equally strong distillers yeast known as vodka yeast. Wine requires moderately strong yeast, which is usually sourced from the saccharomyces cerevisiae yeast family. Milder versions of this yeast are used to ferment beers.

The type of wine produced depends on the type of grapes and yeast used, and the time taken for fermentation. The required quantities of grapes are crushed into a mixture known as a must. Suitable wine yeast is now added to the must and the process of yeast fermentation begins and lasts for roughly between one to two weeks. Most wine producers also opt for secondary fermentation that could last between 5 to 10 days to improve the taste and character of the wine. This wine is fermented in wooden vats or tanks made of stainless steel depending on the wine that needs to be produced.

Choosing the right type of yeast is extremely important since the yeast needs to comfortably survive and ferment in temperatures that could range between 16 and 30 degrees Celsius. The fermenting yeast also needs to perform admirably in stronger wines since weak yeast could die before the wine reaches full strength. One type of yeast that surpasses the expectations of wine producers and wine lovers alike is turbo yeast that can ferment in temperatures as high as 38 degrees Celsius while providing alcohols with 17 per cent strength too.

Some wine producers also use wild yeast but the results are not consistent and there could also be a lot of wastage in case an entire batch goes bad. It is better to use hardy yeast that is infused with micro nutrients so as to provide tastier and stronger wine without any harmful bacteria. Turbo yeast is available in large as well as small packing thus making it suitable for various sized breweries and distilleries as well as for home-enthusiasts.

Yeast seeks out fermentable sugars in the grape mixture or must and proceeds to convert those sugars to ethanol alcohol. Carbon dioxide too is produced as a by-product and several wine producers utilize that carbonation to provide a natural fizz to the resultant wine. Wines are usually stored for several months in wooden barrels or even in glass bottles to improve the character of the final product. Some wines are also stored for decades and these wines are sold as vintage wines to specific wine connoisseurs that are ready to pay a hefty price for them.

It is the fermentation process that equips the desired wine with the right taste, color, strength and character. The right type of yeast needs to be chosen from hundreds of variants from the family of the saccharomyces cerevisiae yeast. Choosing the right wine yeast is indeed imperative for making top wines since the resultant wine needs to stand out from the rest with the right amount of acidity, aroma, texture, flavor, and character.