Yeast for alcohol:
wine
One of the stages during the winemaking process involves transforming the sugars contained in the grapes into alcohol, and this is precisely the role played by yeast. Yeast is naturally present in the grapes, but this yeast content is not always sufficient to enable fermentation to take place. For this reason, special yeast strains have been carefully selected for winemaking purposes. These strains have been selected among other things for their ability to produce certain flavours such as banana, which is highly sought after for the Beaujolais wines. They are also chosen for their capacity to enhance the distinctive characteristics of the grape varieties, as seen with the Sauvignon Blanc or Chardonnay, their ability to ferment in the bottle (a key characteristic for Champagne), their resistance to high alcohol levels and finally their capacity to adapt to various types of winemaking processes.
When we talk about yeast, people often think of the bakery world. However, by carefully selecting strains and developing multiplication techniques, yeast can be used for many other applications and in a wide range of activities such as the food industry, flavourings, pharmaceuticals and animal health, etc.
