Why So Many Types of Yeast?
- Aug 18, 2018
- 4 min read
If you are new to home winemaking, you may discover that there are several varieties of yeast used in the process. This fact may cause some confusion or concern if you're not aware of the factors which influence yeast selection. To finish up our discussion around fermentation, let's spend a couple minutes talking about the types of yeast you may encounter, and why different strains are used for different types of wine. This article explains some of the factors which influence yeast selection.
There are many different strains of yeast present in nature. We know that some yeasts can produce undesirable results during winemaking, while others are preferred specifically for the process. All of the yeast used in winemaking belong to a species called Saccharomyces. This species of yeast is used in fermentation of beer, cider, wine, and in bread making. The genus or category of this species which is used in winemaking is Saccharomyces cerevisiae, and there are various varieties within this category. Some varieties are more favorable for use in red wines, others are preferred when making white wines.
The most popular strains of yeast for both types of wine are available commercially through home brew stores and yeast manufacturers. One of the advantages of using commercial yeast is the advantage of consistent and predictable results. Commercial yeasts are very robust and quick to take hold in fermentation, and rarely stop fermenting under normal conditions. These features ensure the process is not complicated by problems during the first phase of winemaking.
As we already know from the previous article, the chemical composition of each type of grape is different. Some grapes will be higher in sugar and tannins, while others will be lower and contain less acid. Some grapes have the potential to produce higher levels of glycerol and particular combinations of polyphenols and esters. When we look at the yeast side of the equation, each strain of yeast prefers a particular environment and combination of nutrients to thrive.
There are three main categories of wine yeast: those which are more favorable for use in red wines, those which are preferred when making white wines, and specialty yeast used when making sparkling wines or champagne. Within those categories, each manufacturer will usually offer multiple strains of yeast, each of which will react differently with the chemical compounds in the grapes and produce different results. In some instances, the same yeast may be suitable for all three types of wines.
Depending upon the make up of the grape, specific strains of yeast are better suited for specific varieties. Yeast manufacturers continuously conduct research to identify yeast and grape combinations which produce favorable results, and these are passed on to the winemaker as recommendations.
Each yeast manufacturer publishes information which describes the best application for each strain of yeast they offer. The data describes whether the yeast is sold in liquid or dry form, the optimal temperature range for the yeast, the alcohol tolerance of the strain, a general statement indicating whether the yeast is best for red or white wines, a description of the aroma profiles produced by the yeast, and which specific grape varietals perform best in combination with it.
I've added several links below which will direct you to the various yeast manufacturers. While you may not need this information immediately, feel free to explore the various types of yeast which are available and familiarize yourself with how diverse the world of wine yeasts really is.
If you are starting your winemaking journey using kits, rest assured that the wine kit manufacturer has selected the most suitable and reliable strain of yeast for your particular batch of wine. As you continue making wine and begin to start experimenting, you may decide to try another strain of yeast because it is known to produce particular flavor and aroma profiles you want. This is one of the great advantages of making wine at home, as the winemaker, you have control over the entire process and are able to determine which ingredients you will use to create your own personal signature wine.
In next week's blog post, we will look at some important measurements you will need to monitor throughout the winemaking process. If you're not subscribed to the email list, sign up today to get notifications of future posts. Remember to post any questions you may have in the Q&A section. I look forward to the conversation!
Information Resources:
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