Yeast for wine is used when the action of a natural fungus alone is not enough to activate and maintain fermentation. As a rule, during the manufacture grape wines they are rarely used. 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 in sufficient quantities. It is when working with them that special wine yeast is added to the must to house wine, without which fermentation simply cannot begin.

The fermentation process and features 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 its influence, grape must begins to ferment intensively. Limiting the flow of air into the container leads to the complete processing of sugar and the production of alcohol. In case of violation of the tightness of the container and the ingress of oxygen to the wort, the sugar is completely oxidized and carbon dioxide is produced.

On early stages fermentation, the reaction proceeds most intensively, due to the presence of a large number fungus in the upper layers of the wort. Gradually, it sinks to the bottom of the tank, where it begins the processing of sugar into alcohol. This process is the norm and ensures the production of 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 better to add. The answer to it is unequivocal and categorical.

Important! To obtain wine, only special wine yeasts are used. No other types of fungal cultures, like Saf Levure or other bakery analogues, can be used to make wine. They can only be used for making mash. hit baker's yeast in wine will inevitably lead to spoilage of the drink.

Brands of wine yeast and their characteristics

Today there is great amount manufacturers and types of wine yeast. Each of them has its own characteristics and guarantees the receipt good wine. At the same time, the most popular and affordable among them are:

Lalvin KV-1118;

Let's take a closer look at both brands.

Lalvin KV-1118

wine yeast Lalvin KV-1118 is a pure, highly active yeast concentrate. It is used to make light red and white wines, as well as champagnes. In addition, it can be used to easily restore the fermentation process. Due to its composition, Lalvin KV-1118 perfectly suppress pathogenic microflora, ensuring the 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 using them.

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

2. Based on the type and purity of raw materials, as well as the conditions and duration of its fermentation, the dosage of yeast cultures is calculated. You need to put them in strict accordance with the instructions.

3. There are no foreign impurities in the composition of the yeast, but only pure grape fungus. At the same time, its humidity is only 5-6%.

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

5. The mixture is well mixed and aged 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. Such a scheme of introduction allows wine yeast to acclimatize and not lose its activity when added to a cool must.

6. Lalvin KV-1118 closed package 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 brand wine yeast provides red and white wines with a detailed taste, as well as purity and transparency. They roam pretty well. low temperatures, forming minimal amount draft. Thanks to their use, you can quickly and easily start re-fermentation.

Yeast cultures of this brand are recommended for making apple, cherry, viburnum and other wines. The EC mark in the product label indicates that the product is characterized by low foaming, excellent clarification of the finished 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 the 34-35-degree mark, another 100 grams of dry yeast is poured onto its surface. In this position, the solution is settled for 20-25 minutes and re-mixed.

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

4. Store closed yeast in a dry place for no more than 2-3 years, and in the open state, the shelf life is only 6 months.

Remember, in most cases, adding additional yeast to the wort is not required. However, in a situation where it is impossible to do without it, it is necessary to use exclusively specialized wine crops.

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.

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, well, or getting wine vinegar instead of wine.

For this reason, on time industrial production 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, acetic acid bacteria will convert 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 obtain 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 obtain 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 various kinds 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 fatty acids. They are doing a great job with their mission. temperature regime 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 making apple wine, as well as viburnum, hawthorn and cherry. 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 buy 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 manufacturing. Wine lovers are always proud of their creations, especially if people around them like them.

Wine yeast is called yeast, which is isolated from grapes or fermenting must. These strains are used not only for making wine, but also for fruit distillates. Depending on the method of production, wine yeast is conventionally divided into two types: homemade and store-bought.

Home propagated by races of yeast living on the surface of berries and fruits (not just grapes). The process is random in nature, since it is impossible to isolate and propagate only one race, often there are two or more yeast races in the sourdough at the same time, which compete with each other.

Commercial - the best strains, selected and bred in the laboratory, contain only one race of yeast, the characteristics of which are well known. Such yeast is usually supplied dry in sachets along with top dressing - a set of micronutrients that contribute to the rapid activation, reproduction and fermentation of sugars by a particular strain of yeast.

Advantages of store-bought wine yeast over homemade:

allow you to more accurately control the organoleptic properties of the drink: taste, aroma, color, strength, etc.;
do not need long pre-activation (the starter preparation process lasts 3-5 days and there is no guarantee of a positive result);
under the recommended conditions and the sterility of the containers, the fermentation on store-bought wine yeast goes smoothly and stably, less foam is released, and the risk of contamination of the must with pathogenic microorganisms is minimal.

Attention! Only wine yeast is suitable for making wine, they are also recommended for fruit and berry brews. Other types of yeast (alcohol, beer, bakery) give too much bitterness and a distinct smell of alcohol, so they are not used in wine production. At the same time, it makes no sense to add wine yeast to sugar and grain mash - the fermentation period will increase, but moonshine will not get better.

Wine yeast is recommended for any fruit raw material

How to choose the right yeast for wine

Wine yeast strains differ from each other by the place of collection (region) and the specifics of action - unique properties. The place of collection is important only if you want to get a wine that is historically characteristic of a particular area. For example, for the preparation of Burgundy wines, yeast collected in local vineyards is traditionally used. At the same time, most professional winemakers ignore the region, relying only on the characteristics of a particular strain.

Types of wine yeast

Depending on the specifics of the action, wine yeast is divided into the following main groups:

by destination: for red and white wines, champagne, cider, sherry, etc.;
quickly and slowly fermented - the duration of fermentation affects both the organoleptic properties and the speed of wine preparation. At the same time, fast fermentation is not always a positive result - sometimes it is required that the must ferment longer and be enriched with complex compounds;
heat and cold resistant - able to withstand the temperature range at which other similar strains die or go into a state of suspended animation. Such yeast is useful if it is not possible to create optimal conditions for fermentation - the room is too hot or cold;
alcohol-resistant - most wine strains stop working at an alcohol content in the must of 12-14%, but some races can withstand an ethanol concentration of 16% or more. The alcohol-resistant type is mainly used for the preparation of sherry and other fortified wines.
accumulating secondary and by-products of fermentation - these compounds and substances that appear during the fermentation of a particular strain, they significantly affect the aroma and taste of young wines;
acid-resistant - used if the wort has high acidity;
other properties of yeast: foam-resistant, sulfite-resistant, capable of rapid clarification of wine materials, etc.

In practice, they first determine the characteristics of the future drink, then select suitable look yeast. For grape wines, it is advisable to focus not only on the color of the berries (white or red), but also, if possible, use yeast for a specific grape variety. For apple wine wine yeast is optimally suited, capable of processing an increased concentration of malic acid. For other fruit or berry raw materials (cherries, currants, strawberries, raspberries, apricots, gooseberries, etc.), any neutral (universal) strains can be used. Ideally, if the juice is light - for white wines, if dark - for reds.

Wine yeast brands

The following producers deserve good reviews among home winemakers: Lalvin, Red Star, SP, Muntons Gervin, White Labs, Wyeast, etc., you can also use Belarusian wine yeast.

Instructions for using wine yeast

Since the selected strain may require specific conditions, it is best to use wine yeast according to the manufacturer's instructions (should be listed on the sachet).

Heat water up to +30-32 °C. One part of yeast in grams requires 10 parts of water in milliliters, you can also add sugar - 3-5% of the amount of water. Often 5 grams of yeast is enough to ferment 15-20 liters of wort.
Sterilize a glass container for yeast breeding with boiling water, then pour warm water, add yeast. Stir until completely dissolved.
Leave at room temperature for 20-25 minutes (no longer than 45 minutes). Do not close the lid.
Add activated (rehydrated) wine yeast to the must, the sugar content of which is 14-20%. The difference between the temperature of the wort and the solution should not exceed 10 degrees, otherwise the yeast will receive a temperature shock. Mix, close with a water seal.

Foam should appear after rehydration

The instructions on the sachet may differ, always follow the instructions of the yeast manufacturer.

Wine is rightfully one of the oldest and most popular alcoholic beverages today. The main key point in its preparation is the fermentation process. It is impossible to imagine it without the use of real wine yeast. The appearance and appearance will directly depend on their quality. taste qualities finished alcohol.

In order for the fermentation to proceed correctly, the finished wine to have a beautiful color, good aroma and excellent taste, the yeast must be selected and used correctly.

All existing wines today are divided into dry, sweet, semi-sweet, sparkling, fortified and low-alcohol. Depending on color and appearance they can be red, white or pink. For each type of wine, it is necessary to choose the right type of yeast. It is their right choice that is the main rule and at the same time the key to successful production of high-quality wine.

To activate the fermentation process, wine yeast must initially be mixed with a berry or fruit mass, which is the production raw material. The fermentation process will last exactly as long as the fungi do not completely process all the sugar. Its completion will be indicated by sediment at the bottom of the container and the absence of strong gas formation.

The following rules must also be observed:

The optimum fermentation temperature is from 15 to 20 degrees.
The liquid should not be exposed to direct sunlight, as they adversely affect yeast microorganisms.
The correct dosage of this component must be observed. Consumption per 10 liters is: dry yeast 200 g, yeast sourdough 300 g.

Attention! It is also allowed to use the grounds remaining at the bottom of the container after the preparation of the starter culture as a substitute for yeast. But only when the leaven has already fermented. In this case, the consumption will be 100 g of thick per 10 liters of liquid.

For making wine at home, only wine yeast is allowed. Bakery and alcohol varieties of the product are not suitable. They won't let you get really quality wine and are only suitable for making mash.

In this video, you can visually evaluate the work of wine yeast:

How to do it yourself at home?

If it is impossible to purchase special wine yeast, then you can cook them at home on your own. Various types of berries and fruits can be used to obtain yeast sourdough. The most commonly used berries with tender pulp and thin skin, such as raspberries, currants, grapes, strawberries. Their use allows you to get not only homemade yeast of excellent quality, but also to give ready drink unusual, subtle and delicate natural fragrance.

All types of fruits and berries cannot be washed before use. It is on their surface that the necessary microorganisms are located, which will make it possible to turn the berries into natural wine yeast. Especially valuable are those that have a thin whitish coating on their surface. It is he who is evidence of the presence of the necessary yeast microorganisms on the surface of the berries.

from raisins

Raisins are the most popular raw material in the preparation of homemade wine sourdough, they cannot be washed before use, as well as fresh berries. It is in unwashed raisins that the highest concentration of the necessary microorganisms is.

It is prepared very easily and quickly in two ways:

It is necessary to mix 100 g of granulated sugar and 100 ml and heat the mixture until the sugar is completely dissolved over low heat. Add another 100 ml of water to the syrup room temperature. Pour two handfuls of unwashed raisins into the resulting mixture and mix everything. Then the dishes are covered with gauze and removed for fermentation for 7 days. After this time, the sourdough is filtered through gauze and used for its intended purpose. The optimum temperature for the fermentation of sourdough is 20-24 degrees above zero.
It is necessary to grind two handfuls of raisins with a meat grinder or pusher to a porridge-like consistency. Place the resulting mass in a bottle, add half a glass of sugar, 1 glass of water to it. Close the neck of the container with a cotton ball or a piece of gauze and leave in a warm place for 3 days. For 4 days, strain the mixture and use to make wine.

Reference! Homemade wine yeast is always used in liquid or puree form. Products of industrial production are sold in the form of dry powders.

For long-term storage such wine sourdough from raisins is unsuitable. It must be used within the first day of preparation. After this time, the concentration and viability of the necessary yeast bacteria is significantly reduced.

Video for a visual understanding of the whole process:

Using a similar technology, you can cook homemade yeast from any berries.

Factory and wild yeast

You can buy really high-quality factory-made wine yeast only in specialized stores. On their shelves there is a fairly wide range of different types of yeast from different manufacturers. It is quite difficult for a novice winemaker to deal with such a wide offer. Therefore, you need to know that all these products are divided into three large groups:

Torulopsis stellata- These are microorganisms with an oblong shape. They are used only for the preparation of expensive wine products with mold. They are not suitable for making wines of any other kind.
Saccharomyces chevalieri, have the shape of an ellipse and are most commonly used in home winemaking. Suitable for both red and white wines.
Saccharomyces oviformis- These microorganisms are egg-shaped and have increased resistance to alcohol. They are ideal for making high-strength homemade wines and port wines.

These are the main varieties of industrial wine yeast. Depending on the manufacturer, other types may be presented in the line. Usually, the KV mark has products that not only allow you to make delicious white, rose wine or champagne, but also give it a more pronounced natural grape aroma and color.

The EC mark on the yeast indicates that it can be used to make red and rosé wines with a tart aroma and refreshing taste.

When choosing and purchasing factory wine yeast, it is very important to carefully study the manufacturer's instructions and recommendations. Failure to follow these tips, overdosing, or using the wrong type of wine microorganism will simply result in money and products being transferred for nothing.

The most popular factory products of this species are Lalvin EC-1118 and Lalvin KV-1118 yeasts. They are of high quality. It is the use of such yeast that allows you to get really tasty and natural wine with a beautiful color and aroma at home. The indisputable advantage of such factory products is its ability to restore the fermentation process if it has been disturbed.

Conclusion

Making wine at home is actually not that difficult. Properly observing technological process and using only high-quality and fresh raw materials, even a novice winemaker can achieve great success. But the main key to success lies in choosing the right and natural wine yeast.

Meaning of YEAST WINE in the Encyclopedic Dictionary All about wine

YEAST WINE

wine that smells like bread. Sometimes indicates that the wine has been subjected to secondary fermentation in the bottle

All about wine, encyclopedic dictionary. 2012

Wine yeast: definition, types, features, application. Which wine yeast is best