Alcoholic Fermentation and Yeast

by Debra Rossouw & Florian Bauer  Introduction A prominent goal in global wine research is the reduction of ethanol levels in wine, without the use of physical alcohol removal methods such as [...]

Once grapes have arrived at the winery, they are processed in preparation for fermentation. White grape varieties are typically fermented without skins, while red varieties are typically [...]

Winemaking begins in the vineyard, and so does nitrogen. Nitrogen is one of the most common elements in the universe. On Earth, in its elemental form, it exists as a gas that forms 80% of our [...]

There is always a major lesson (or many) to be learnt in each harvest. A few years ago after planning space, bottling etc., I was convinced we had enough space at a cellar where I consult to take [...]

Various parts of dead yeasts can be used as a source of nutrition / alcohol tolerance for live yeast cells during fermentation. Sometimes they are used in combination with inorganic nitrogen such [...]

It’s the time of year after the southern hemisphere harvest when the unfortunate with stuck fermentations seek advice. There are various causes of stuck fermentations with “natural” fermentations [...]

WHAT: a yeast that divides by fission (division in half, rather than budding like most yeast, hence “Schizo”), ferments sugars (hence “saccharomyces” or “sugar-loving”), and was first identified [...]

You may have noticed on wine yeast packets and in the literature that there are mainly two different ways to rehydrate active dried wine yeast. The one procedure is a water only procedure and the [...]

From Wikipedia, the free encyclopedia:   Named after the English biochemist Herbert Grace Crabtree, the Crabtree effect describes the phenomenon whereby the yeast, Saccharomyces cerevisiae, [...]

January to April 2009 was going to be my tenth South African harvest working as a technical consultant for a yeast manufacturer. However, due to the arrival of the stork with a 3.45 kg female [...]