Description
Species of yeast
Technical
Saccharomyces cerevisiae, also called brewer's yeast or baker's yeast, is a species of yeast. The species has been instrumental in winemaking, baking, and brewing since ancient times. It is believed to have been originally isolated from the skin of grapes. It is one of the most intensively studied eukaryotic model organisms in molecular and cell biology, much like Escherichia coli as the model bacterium. It is the microorganism which causes many common types of fermentation. S. cerevisiae cells are round to ovoid, 5–10 μm in diameter. It reproduces by budding.
Science
Primary Reaction
Glycolysis
Parameters
Temperature
25°C optimal
15°C to 30°C range
Temperature range for optimal fermentation
Time
10 days
7 days – 14 days
Equipment
Sensory Profile
Aroma ()
Compounds: Ethanol, Carbon dioxide, Esters
Taste
Texture
Wine Analogy
Similar to the bouquet of young Chardonnay
Coffee Analogy
Reminiscent of fermenting coffee cherries
Perfume Analogy
Echoes the floral notes in jasmine perfumes
Origin & History
Civilization
Ancient Sumerians
Era
circa 3000 BCE
Region
Mesopotamia
Spread Path
Trade and migration along the Fertile Crescent
Culinary Applications
Dietary
Molecular Pairing
Key Compounds Produced