Home Hematology How to make wine yeast. Wine yeast - benefits, harms and secrets of use

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How to make wine yeast. Wine yeast - benefits, harms and secrets of use

Wine making is impossible without wine yeast. Drinks made with the right yeast have a milder taste and delicate aroma. Wine yeast converts sugars (both natural ones found in fruit/berries and added granulated sugar) into alcohol. Some producers of homemade wines are sure that to make an excellent drink, it is enough to choose good berries, correctly calculate the amount of sugar and withstand the temperature. But most winemakers believe that it is wine yeast that creates quality wine.

You have to resort to their additional portion (sourdough) if either its activity is weak. Wine yeast is considered to be Saccharomyces, these microorganisms (“sugar mushrooms”) “live” on one berry out of a thousand. Unlike other types of yeast, they have high alcohol resistance and are capable of suppressing the vital activity of other microorganisms during the fermentation of wine.

Wine cultures are grown in special laboratories. Professionals use different yeast strains for each type of wine. For example, fungi Saccharomyces beticus (sherry) allow you to get a drink with a strength of 24%.

Beer and bread yeast cultures are not suitable for winemaking.

The use of pure wine yeast derived from a single cell in the production of wine is an ideal, but not always affordable, option. An important product in winemaking, which will help you get a better and more aromatic drink, can also be obtained at home based on wild yeast cultures.

Using wine yeast

Yeast prepared on its own, in a favorable environment, does not lose activity at an alcohol concentration in the drink up to 19 o. The esters that homemade yeast release during fermentation have a special smell that gives the wine a soft noble aroma.

To prepare dessert wine, you need about 300 grams of yeast starter per 10 liters of must. For dry wine - 200 grams. If there is already wine that has fermented, you can use the sediment that has turned out at the bottom of the container as a yeast starter for a new batch of drink.

At home, wine yeast is most often prepared from fresh grapes. But raspberries, gooseberries, honeysuckle, currants (white), or strawberries, as well as figs, plums and rose hips are also suitable for these purposes. In addition to fresh berries, you will need granulated sugar and clean water.

Grape sourdough

How to cook wine yeast from grapes at home? To do this, you need ripe grapes (small-fruited).
It is necessary to start preparing yeast sourdough 10 days before the start of preparing material for wine.
Ripe grape berries cannot be washed, because the necessary yeast cultures are on the skin of the grapes.

To prepare a starter from fresh grapes, you will need:

mashed ripe berries - 2 cups;
water - 1 glass;
sugar ½ cup (about 80 g).

And, although the shelf life of homemade wine yeast is up to 10 days, a fresh product is more productive and reliable.

Wine yeast from raisins

Usually, dried fruit sourdough is made when there are no suitable berries on hand. Excellent or fig.

At home, yeast is often prepared from raisins. How successful the result will be depends on its quality. For yeast, you need to take raisins from dark grape varieties. Dried berries should not be processed to improve their presentation.

To create wine yeast, choose matte shriveled bluish-purple berries (preferably with tails). If you throw a few high-quality raisins on the table, then when they fall, there will be the same sound as when small pebbles fall.

To make a good raisin yeast starter, you need to take:

raisins - 80–100 g;
sugar - 70–80 g;
water - 2 glasses.

In this case, you can use only the liquid (extract through gauze or a sieve), or you can, as many winemakers do, add sourdough to the must along with fermented raisins.

If yeast starter is not used, then it is advisable to keep it in the refrigerator for no more than two days.

If the wine preparation is already ready and there is no time to wait for the starter to ferment, you can purchase dry industrial yeast (wine), which “revives” at home according to the instructions on the package.

It will help to activate fermentation and a handful of high-quality unwashed raisins.

Making good homemade wine yeast is easy. Yeast sourdough has a positive effect on the quality of homemade wine and will justify the time spent on making it.

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

For the preparation of wine, wine yeast is used - dry or prepared on its own. The latter type is applicable only for making wine at home.

Properties of wine yeast

Specialists-oenologists (engaged in the science of wine) divide the main component of wine into different types depending on their properties:

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

These 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 peels, and used to create wine yeast with your own hands.

It is difficult to breed a cultural variety on your own, since the isolation and cultivation of one type of fungus requires special equipment and specialists who can correctly identify a particular type of strain and cells.

Homemade wine yeast is made up of several strains. In the first hours, when fermentation is just beginning, all strains are active, then the strongest suppresses the rest.

How to choose the best and how to store

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 distinguish the following brands:

Lalvin EC-1118;
Lalvin KV-1118.

Wine yeast Lalvin EC-1118 is used to create red and white wines. The drink is clean and transparent, since the fermentation process is possible at 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.

The Lalvin KV-1118 brand is a pure highly active yeast concentrate. It is used in the manufacture of light sparkling wines, as well as in the manufacture of red and white wines. Dry yeast Lalvin KV-1118 restores the fermentation process, as they contain only grape fungus.

Closed packaging is stored in a dry, dark place for 2-3 years. An opened pack will keep for six months.

yeast sourdough ingredients

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

Yeast sourdough can also be prepared on the following fruits:

grape;
figs;
plum;
honeysuckle;
strawberry;
raspberry;
rose hip;
gooseberry;
currant.

High-quality home-made sourdough will be obtained only on the condition that the berries and dried fruits used are added unwashed.

In order to prepare yeast, you need the following ingredients:

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

Homemade raisin wine yeast recipe

Rules for making yeast at home:

Boil 100 ml of water, pour sugar with boiling water and mix thoroughly until it is completely dissolved. Add 100 ml of unboiled water to the resulting mixture and let cool slightly.
Wash the container in which the starter will be prepared (it can be a glass bottle with a fairly wide neck or a jar), sterilize and cool.
Pour the unwashed raisins into the prepared container and pour over the slightly cooled syrup. The container should be plugged with a cork from a piece of cloth or cotton wool. Such a cork is necessary for good air transmission. The resulting mixture should occupy a little more than half the capacity.
Put the mixture in a warm dry place. To avoid the occurrence of mold during the fermentation process, it is recommended to shake the container.
After a few days, an active fermentation process will begin. After 5-6 days, the process should stop. The product is ready.
Strain the prepared mixture with gauze and apply to make a wine drink. The resulting mixture must be used immediately. Storage in the refrigerator for no longer than a few days is allowed.

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 with yeast should not be prepared from an unsuitable product.

Terms of use

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

To obtain different varieties of wines, wine yeast is added, the use of which is necessary in the following proportions:

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

To start the process of wine fermentation, previously prepared sourdough is added to the mashed berries in accordance with the proportions.

Reproduction of useful 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, since the activity of yeast cells decreases;
at temperatures above +15°C, the process is fast.

Fermentation ends when all the sugars have been converted into alcohol. In the process, bacteria release special esters that give the drink richness and aroma.

With a properly prepared yeast starter, a wine is obtained, the strength of which will reach 18 °.

Without wine yeast, it is impossible to make wine either at the factory or at home. The raw materials for them are only natural berries and fruits: fresh grapes, raspberries, currants, gooseberries, apples, plums, as well as sun-dried raisins. Only those fruits that have not been treated with chemicals are used, and on the skin of which yeast microorganisms live and multiply - wine fungi. On the surface of fruits and berries, their colonies form a whitish coating that is visible to the naked eye. This type of yeast fungus, when processed into sugar alcohol, which is a nutrient medium for them, provides the strength of mash and wine up to 12% vol. At a higher alcohol content, wine yeasts can no longer survive.

After filtration, purification and blending, the wines retain the aroma, flavor and aftertaste of natural fruit or berry raw materials from which the yeast starter and must were prepared.

All about wine yeast

Along with baker's, brewer's and alcohol yeasts, wine fungi are among the production yeast microorganisms. Each race (type) of grape yeast fungi has its own name, depending on the area where the vineyard grows and the plant variety.

Depending on the properties of their races are divided into the following groups:

highly fermenting - produce from sugar from 18 to 20% alcohol;
heat-resistant - completely ferment the wort at a temperature of 35 to 42 ° C;
cold-resistant - able to endure low temperatures down to -15 ° C for a long time;
alcohol-resistant - used in the production of champagne;
sherry - capable of forming a film on wine with an alcohol content of 16-17% by volume after fermentation, giving the drink a special taste and smell.

Fermentation of grape, berry or fruit juice, or must can begin even under the influence of yeast fungi present on the raw material, as soon as they begin to process the sugar in the must into alcohol. Often in the process of winemaking at home, this stage ends with the conversion of the must into vinegar, since the raw materials also contain yeast-like acetic acid (lactic acid) fungi.

To avoid damage to the must, it is necessary to feed the wine material with wine yeast in the form of activated dry mixes. It is necessary to add them to suppress the activity of lactic acid microorganisms that can spoil the drink.

All types and groups of wine yeast for industrial and home production are widely represented in the online store catalog of the Best Group company, which specializes in the production and sale of dry wine yeast.

Varieties of wines

In the modern wine industry, the division of this drink into dry, sweet and fortified has been preserved. Dry, semi-dry and semi-sweet wines are table varieties and differ in sugar content.

Dry wines are obtained by complete processing of sugar into alcohol in the must by yeast fungi. The fermentation process must be stopped at this zero sugar stage. Yeast fermentation for wort fermentation after clarification - 2-4% of its volume.

To obtain fortified wines, alcohol is added to the must. These drinks include strong and dessert wines, which in turn are divided into semi-dessert and liquor depending on the sugar and alcohol content.

Sweet wines are the result of a high level of alcohol, which exceeds the allowable life of wine yeast cultures, which is achieved during the fermentation of sugar.

Depending on the content of carbon dioxide, wines are divided into still - without carbon dioxide, as well as sparkling, fizzy and champagne.

How to Use Wine Yeast Properly

When preparing wine drinks, it is required to take into account the stages that yeast goes through:

Lag stage. The period during which yeast fungi enter the grape juice. They increase in size but do not reproduce.
logarithmic step. It is characterized by an increase in the numerical population of cells and is accompanied by the fermentation of alcohol.
Stationary. Cell growth stops and the active process of alcohol fermentation begins.
The final stage is the reduction of yeast growth.

Getting wine yeast on your own at home

One way to get wild yeast is from the skins of berries and fruits: raisins, grapes, plums, currants, apples, raspberries.

For cooking, unwashed fruits (100-200 grams) are required to be placed in a glass container, mashed to a mushy consistency. The next step is to add water, sugar (45-50 grams) and mix thoroughly. The resulting mixture is covered with gauze and stored for 3-4 days in a dark room at room temperature. After the formation of foam and the appearance of a hissing sound, the fermentation process must be stopped and the mixture added to the wort.

Another way to make wine yeast is from fermenting must.

It will require 40-50 ml of fermented wine, water, sugar.

Fermented wine is mixed in a glass container with sand and water, ground to a homogeneous consistency and stored for 3-4 days. Store in a glass container covered with gauze in a dark room at room temperature. Further, this product is cleaned of impurities with the help of gauze. The mixture is stored for no more than three weeks in an airtight container in a cool place.

What are yeast

As it turned out above, the type and quality of wine depends on the method of production and the choice of a group of yeast microorganisms.

There are many wine recipes for making a quality drink at home. If you are confident in the quality of vegetable raw materials, you can prepare your own yeast starter to put it in the must to activate the fermentation process. But in this case, it is difficult to calculate the proportions of yeast for a certain volume of wort to obtain the desired effect, you have to think about how to feed the mash if the fermentation process does not calm down in time.

It is much easier to use ready-made dry yeast wine blends suitable for both home and industrial winemaking.

The cooking instructions describe in detail how to breed wine yeast, as well as how much diluted and activated mixture is required per liter of mash.

The winemaker only has to decide what kind of wine he is going to get. If the preparation instructions are followed exactly, the result will be excellent, provided that the raw materials used to prepare the wort are of high quality.

If a pure yeast concentrate such as Primavera, Vinomax or Lalvin's KV range is used, the procedure for preparing mash for table whites, reds and champagnes is as follows:

dilute in warm water (up to 40 ° C) the required dose of the concentrate - the proportions are calculated according to the instructions on the package;
prepare the must from grape, fruit, berry or mixed juice;
after the dry mixture diluted with warm water has settled for 20 minutes and the first signs of its activation appear, carefully and slowly add the yeast to the wort.

Blending blends are used to improve the quality, taste and aroma of red and white wines. In the online store, they are represented by the EC line from the French manufacturer Lalvin. This mixture can be used to make fruit and berry white and sparkling wines from raspberries, currants, viburnum, hawthorn, apples, plums, etc.

During secondary fermentation, the proportion will be 2.5-3 grams of the mixture per 10 liters of must when fermentation stops.

Minimal foaming, the ability to suppress putrefactive and yeast-like microorganisms, high alcohol resistance, unpretentiousness to make-up and temperature conditions make this product especially attractive to novice winemakers.

Preparation of dry wine yeast from the sediment

Wine sediment contains fermentation fungi, which are stored for a long time.

Required for cooking

Cooking instruction:

Extract the liquid from the sediment, leaving it as dry as possible.
The resulting precipitate is distributed in a thin layer along the bottom of a plate or other container.
Let dry naturally.
Carefully remove the dried sediment from the surface.
Grind by hand to a powder consistency.
Store in a bag. Shelf life - up to two years.

How to activate dry yeast:

To activate, pour the powder into sweetened warm water.
Increase the nutrient medium by adding dried fruits steamed in boiling water.
Close this mass with a water seal and leave for up to two days, until a sign of fermentation appears - the formation of foam. Next - add the mixture to the wort.

Home winemaking is not only (and not so much!) a way to get cheap high-quality alcoholic products, but an exciting hobby in which everyone can realize the creative component of their personality. For many winemakers, it is the process of making wines, the complex path of the experimenter, that is decisive.

Wine yeast are microscopic yeast cells. During reproduction, they process sugar into alcohol. The sweet product is the main source of nutrition for these microorganisms.

Types of yeast

There are many types of yeast. For each wine drink, it is recommended to use a different kind of yeast cells. Namely:

Saccharomyces oviformis are egg-shaped cells. They are very resistant to ethyl alcohol.
Saccharomyces chevalieri is an elliptical yeast. Usually they are used to make red wine.
Torulopsis stellata - the cells have an oblong shape. This type of yeast is often used to ferment noble wines with mold.

Chemical composition

Wine yeast has a beneficial effect on the human body and is an excellent dietary supplement for weight loss. This is due to their unique and rich composition.

proteins - up to 66%;
amino acids;
folic acid;
vitamins: C, A, D PP and group B;
trace elements: potassium, calcium, magnesium, iodine, copper and iron;
lecithin;
methionine;
probiotics.

Useful properties of the product

Making wine is a labor-intensive process that is created with the help of wine yeast. After all, it is on the right yeast that drinks have a more pleasant aroma and mild taste. To make homemade wine, many people wonder how to make wine yeast.

The product has a beneficial effect on the functioning of the cardiovascular system, relaxes and relieves nervous tension. In addition, homemade wine yeast strengthens the immune system, contributes to the rapid removal of harmful substances and toxins from the body.

In addition, the product has other useful properties:

Accelerates metabolism.
Normalizes the microflora of the gastrointestinal tract.
It has a beneficial effect on the structure of the blood.
Reduces the risk of developing cancer.
Treats thyroid disorders.
Effective in prostate disease.
Activates the brain.

Yeast is very useful for skin diseases (acne, dermatitis, furunculosis). They contribute to the rapid healing of burns, wounds and scratches. For the treatment and prevention of ailments, the product is recommended to be mixed with water, sugar, bran and consumed in the form of healing drinks.

No less effective yeast for external use. With the help of them, nourishing hair masks are made. They make strands shiny and healthy.

In addition to making wine and therapeutic action, wine yeast is used for cosmetic purposes as a wrap for cellulite. The product smoothes deep and mimic wrinkles, and also fights acne and pimples.

Yeast can also be used in hot tub therapy. For this procedure, you need to fill the bath with warm water. The temperature of the liquid should not exceed 38 degrees. Add red wine, grape leaves and berries, wine yeast, essential oils, natural bee honey and medicinal herbs to the bath. This procedure perfectly relieves nervous tension, improves night sleep, normalizes the function of the cardiovascular system and improves blood circulation.

Grape sourdough

The recipe for wine yeast at home is quick and easy. It will require ripe grapes that should not be washed. It is in the skin of grapes that the necessary yeast cultures for the preparation of sourdough are located.

To make wine yeast from grapes, you need to prepare the following ingredients:

mashed grapes - 2 medium glasses;
granulated sugar - 80 grams;
filtered water - 250 ml.

How to cook:

Take a glass container, wash well and pour over with boiling water.
Pour sugar, berries into prepared dishes, add water and mix thoroughly.
The container must be tightly closed with a lid and removed to infuse in a dark place for 4 days.
After that, the composition is filtered through a fine strainer, and the yeast starter is ready.

Wine yeast from raisins

As a rule, dried fruit sourdough is recommended when there are no fresh berries on hand. You can also use figs instead of raisins. For the preparation of yeast, you should choose raisins from dark grape varieties. A quality product can be identified by the sound of throwing raisins on the table. If, when falling, the sound was like falling small pebbles, then such dried berries are considered correct.

To make wine yeast with your own hands, you will need raisins (100 g), granulated sugar (80 g) and drinking water (500 ml).

Cooking:

Pour filtered water into a deep enameled saucepan and bring to a boil. Add sugar to it and melt.
Prepare a glass bottle, wash thoroughly with soda and rinse with hot water.
Pour dried fruits into a bottle and add sugar syrup. Close the container tightly with a lid and put it in a dark place for 4 days. The composition must be shaken regularly.
After the time has passed, the wine yeast will be ready, they should be filtered through a fine strainer.

How to choose the right wine yeast?

Wine experts know that only dry yeast must be used to make an alcoholic drink.

These include the most popular and sought-after 2 brands of yeast:

Lalvin KV-1118. This product is suitable for making red, rosé and white wine. All cooking instructions are also indicated on the product packaging. The composition of yeast includes only grape fungus. Closed packaging of the product can be stored in a dark place for no more than 36 months, and already opened - can be used for 7 months.
Lalvin EC-1118. This product is often used to make red and white wines (cherry, apple and viburnum). In hermetically sealed packaging, the starter is stored for about 3 years, in an open package - no more than 6 months.

The use of wine sourdough

To prepare a tasty and high-quality wine, you need to take 300 grams of yeast and mix with 10 liters of must. If the preparation of dry wine is meant, then you need to measure 200 grams of sourdough. When an alcoholic drink begins to ferment, sediment accumulates at the bottom. From it you can prepare a new batch of drink.

The technology for preparing sourdough from the sediment of an old drink:

Spread the resulting mixture in a thin layer on a flat plate.
Set the dishes under the sun and dry the composition. When drying, the temperature should not exceed 36 degrees. Otherwise, the yeast will lose all its beneficial properties or even die.
After the process, separate the mass from the plate and put in a separate bowl.
Put the powdered mixture into plastic bags or a paper bag. The finished product is recommended to be stored for no more than 2 years.

In order to use yeast to make a drink, you must:

Measure out 1/3 of a small spoon of the product and pour into a glass jar.
Yeast pour 300 ml of warm water.
Then add 2 small spoons of granulated sugar to the composition.
Stir the mixture. Add prunes, dates and dried apricots to it.
Close the container tightly with a lid and send to infuse for several days.

Most often at home, wine yeast is prepared from grape berries. However, other products are also used: figs, gooseberries, raspberries, white currants, honeysuckle, rose hips, strawberries and plums.

What harm can the product cause to the body?

Despite the huge benefits of wine yeast for the body, they, like any other products, have a number of contraindications. Basically, they can harm a person if used improperly or if a low-quality sourdough product is caught.

Oversaturation with yeast also affects the health of the body. As a result, the intestinal microflora is disturbed, and harmful microorganisms penetrate the circulatory system. They can weaken the immune system, increase fatigue, and there are also cases of the development of cancerous tumors.

Excessive use of wine yeast during therapy and prevention of pathologies can cause undesirable consequences for the body in the form of side effects, namely:

constipation;
increased gas formation;
dysfunction of the pancreas;
various diseases of vital internal organs.

In the manufacture of any modern wine, wine yeast is necessarily used. They go through the following stages in their development:

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

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

All about wine yeast

In nature, yeast forms on the surface of berries, such as grapes. They can be easily seen, as they have a light coating on the peel of the berries. Plaque is formed due to the work of a yeast fungus.

Baking, alcohol, beer and wine yeast grains are classified as industrial yeast. Given the place of origin, the grape variety and the location of the vineyards, each type of yeast is assigned its own name. Yeast races, in turn, can be divided into groups. As a result, the races of wine yeast are:

High fermentation;
Heat-resistant or cold-resistant;
Alcohol resistant;
Sherry.

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

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

If artisanal winemaking takes place, the must (squeezed juice) begins to ferment without the help of yeast, as 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, yeast-like fungi come into force, which can lead to spoilage of the product, or to the production of wine vinegar instead of wine.

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

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

With a lack of oxygen, due to the influence of yeast, alcohol is obtained. 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 does not allow atmospheric oxygen to penetrate 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, the acetic acid bacteria will convert the alcohol into acetic acid. Instead of wine, you will become the owner of wine or apple cider vinegar.

In the industrial production of wines, grape juice with a sugar content of 25 percent is used.

To obtain white wines, the grapes are peeled and pitted. For red wines, the skins and pits are not removed. Yeast for wine, along with sugar during fermentation, juice is processed into alcohol. Yeast substances give the wine aroma and pleasant taste. After fermentation, lactic acid bacteria play an important role in giving the drink a smell.

Different varieties of wines have their own characteristics of production. For example, to get champagne, fermented wine must be fermented again. 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 a high concentration of alcohol in the wine material.

Varieties of wines

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

Sweet wines are made by partially fermenting sugar when a toxic alcohol level 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 are yeast

There are many different types of wine yeast. For example, wine yeast 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

Wine yeast Lalvin KV-1118 is a pure, highly active yeast concentrate that is used to make light white wines, red wines and champagnes. Also, with the help of such yeast, fermentation can be restored.

Yeast mass is usually used at low concentration, low temperatures, low content of fatty acids. They do an excellent job with their mission in a temperature regime of 10 - 35 degrees. If water is added 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 well suppress the "wild" microflora.

Instructions for use of such a product says the following:

KV-stamped yeast is used to express grape aroma in white, rosé and deep red wines;
Given the type and purity of raw materials, the conditions and duration of fermentation, the required dosage is determined. Usually it is from 1 to 4 g/dal;
They do not contain any additives. They have a moisture content of 6 percent;
Wine yeast (5 grams) is diluted in water (50 milliliters) 34 - 39 degrees. In order 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 withstand no more than twenty minutes. After a while, mix again, and slowly pour into the wort. Slow introduction helps the yeast to gradually acclimatize and not die when combined with cool wort;
Wine yeast can be stored in a dark, dry place for up to a couple of years. Storage temperature should be between five and fifteen degrees. If you open the package, it has a shelf life of no more than six months.

Second view

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

300 grams of the contents of the bag should be poured into five liters of forty-degree water. Stir thoroughly until smooth;
When the temperature of the mixture reaches 35 degrees, carefully pour 250 grams of yeast onto the surface. Let stand 20 minutes and mix well. Then pour the resulting mass into the wort, so that the temperature difference is not higher than ten degrees;
You can store them in a closed package at a temperature of no more than eight degrees Celsius.

Making wine from grapes is not very difficult. It is only important to purchase the right yeast and carefully study what the instructions say. It usually has everything written on it.

Now you know what wine yeast is. What types are they. How can you get different types of wines using different types of production. Wine lovers are always proud of their creations, especially if people around them like them.