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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
Viticulture
Viticulture is the branch of science that deals with the study, cultivation and harvesting of grapes specifically for winemaking. It includes all vineyard activities, such as planting, pruning, training vines, soil irrigation and pest control.
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.
Crush
The Crush refers to the period in late summer or fall when harvested grapes are mechanically broken to rupture their skins and release the juice, initiating the winemaking process.
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.
Oxidation
Oxidation is a chemical reaction that occurs when oxygen in the air comes in contact with the alcohol in wine, converting ethanol into acetaldehyde, then acetic acid. It causes wines to lose their vibrant colors and reduces fresh fruit aromas.
Sulfites
Sulfites (sulfur dioxide or SO₂) are chemical compounds naturally produced by yeast during wine fermentation. They act as preservatives, also commonly added by winemakers to prevent bacterial growth, spoilage and oxidation.
pH
The pH of wine is the measure of its total acidity (hydrogen ion concentration), typically ranging from 2.9 to 4.0 in most wines.
Oak
Oak imparts flavor, aroma and texture into wines through fermentation in oak barrels. These barrels act as gentle, breathable vessels that add complex notes and improve the wine's overall structure and mouthfeel.
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