Description
Yeast strain selection in wine fermentation tailors aroma, acidity, and alcohol content by exploiting metabolic diversity of Saccharomyces species.
Technical
Saccharomyces cerevisiae strains generate higher ester and fruity aroma compounds, whereas Saccharomyces bayanus reduces volatile acidity and enhances malic acid degradation. Precise control of temperature, nitrogen, and early dissolved oxygen is essential to support sterol synthesis, maintain membrane fluidity, and prevent fermentation arrest or off‑flavors.
Science
Primary Reaction
Fermentation of grape sugars to ethanol and CO₂ by Saccharomyces yeast
Sensory Profile
Aroma ()
fruityfloralyeastyesteraceouscitrustropicalherbalspicynuttycaramel