By
Last Updated: Mar 9, 2026Saccharomyces Cerevisiae
Saccharomyces Cerevisiae
Saccharomyces Cerevisiae is the major yeast species involved in wine fermentation. Also known as “wine yeast” or “baker’s yeast”, it converts the sugar in grape juice to ethanol and carbon dioxide, creating wine. Traditionally, it has been used as a starter culture, favored for its high alcohol tolerance, rapid action and its ability to produce desirable fruity and floral aromas. S. Cerevisiae is found naturally on grape skins (wild strains), but winemakers also use specifically cultivated (commercial strains).
See Also
Racking
Racking refers to the process of transferring wine from one tank or barrel to another using gravity rather than a pump to separate clear liquid from sediment.
TCA
TCA stands for 2,4,6-trichloroanisole, a chemical compound that causes "cork taint". It forms when natural fungi in corks or wooden barrels interact with chlorine in cleaning products, resulting in musty, moldy or wet cardboard aromas in wines.
Amphora
Amphora is a traditional clay or terracotta vessel used for fermenting, aging and storing wine. These vessels are neutral and porous, allowing micro oxygenation without adding oak flavors.
Sediment
The term "sediment" signifies the natural, organic by products of the winemaking and aging process. It is made up of grape solids (skins, seeds, pulp), dead yeast cells (lees) and tartarate crystals (wine diamonds).
Anthocyanins
Anthocyanins are natural polyphenol pigments located in the red grape skins, responsible for the red, purple and blue colors in young red wines. They determine the wine's hue, shifting from vibrant red to brownish orange as they age.
Yield
The yield signifies the amount of grapes or wine produced from a specific vineyard area, commonly measured in tons per acre in the US, or hectoliters per hectare in Europe. Lower yields are associated with better quality, while higher yields produce lighter and less concentrated wines.
Lactic Acid
Lactic acid is a soft organic acid produced during malolactic fermentation of wines. It smoothens the wine's total acidity, increases pH and adds creamy, buttery or velvety textures and flavors.
Assemblage
Assemblage is the French term for the process where winemakers combine different base wines that vary by grape variety, vintage or vineyard parcel, to create a balanced and complex final wine.
Products you may find interesting
