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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.
Dosage
Dosage is the final step in producing traditional sparkling wine (such as Champagne) where a small amount of wine and sugar, known as liqueur d'expédition is added to the wine after sediment is removed (disgorgement), just before corking.
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.
Pruning
Pruning is the essential act of cutting back dormant grapevines to remove old wood and limit the number of future buds. It is important for managing vineyard health, controlling grape yield and improving fruit quality.
Maceration
Maceration in wine is the process of soaking crushed grape skins, seeds and stems in the juice (must) to extract color, tannins and aroma compounds.
Hybrid
Hybrid varieties are created by crossing two or more different grapevine species to get a final product that offers resistance to cold, diseases and humidity, making them ideal for tough climates.
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.
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.
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