Wine yeast

Description

Wine yeast is specialized strains of Saccharomyces and related yeasts used for wine fermentation, available in the form of dried granules or liquid culture with a creamy color and a mild, fermentative aroma. They have a neutral-fruity scent and are not intended to be eaten raw; in wine, they contribute to the bouquet, secondary aromas, and influence the structure and clarity of the beverage. They are typically used for wines, ciders, meads, and other fermented drinks, sometimes also in experimental fruit fermentations and home brewing. Nutritionally, wine yeasts provide protein, minerals, and can be a source of B vitamins in the fermented product, while their metabolites (e.g., mannoproteins, organic acids) improve the stability and organoleptic qualities of the drink. They should be stored in a cool, dry place or in the refrigerator, in a sealed package, used before the expiration date, and, in the case of active dried form, rehydrated according to the manufacturer's instructions.