{"id":14077,"date":"2026-03-09T13:52:48","date_gmt":"2026-03-09T13:52:48","guid":{"rendered":"https:\/\/curated.winescurated.com\/?post_type=wcp_glossary&p=14077"},"modified":"2026-03-09T13:52:48","modified_gmt":"2026-03-09T13:52:48","slug":"saccharomyces-cerevisiae","status":"publish","type":"wcp_glossary","link":"https:\/\/winescurated.com\/uk\/glossary\/saccharomyces-cerevisiae\/","title":{"rendered":"Saccharomyces Cerevisiae"},"content":{"rendered":"

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).<\/p>\n","protected":false},"author":4,"featured_media":0,"template":"","glossary_category":[113],"class_list":["post-14077","wcp_glossary","type-wcp_glossary","status-publish","hentry"],"yoast_head":"\nSaccharomyces cerevisiae: Wine Terms Explained- Wines Curated<\/title>\n<meta name=\"description\" content=\"Saccharomyces cerevisiae irepresents the yeast species mainly responsible for alcoholic fermentation in wine.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/winescurated.com\/uk\/glossary\/saccharomyces-cerevisiae\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Saccharomyces cerevisiae: Wine Terms Explained- Wines Curated\" \/>\n<meta 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