Buy yeast for wine making
Making wine is a complex science that requires not only a certain expertise. It requires basic equipment with which fruit can be fermented into wine. In order for the fermentation to go through evenly and stably, certain strains of yeast are necessary. The necessary yeasts differ in various characteristics and are all available in our online store. Whether sweet or dry, with high or low alcohol content, white or red: At Gastro-Brennecke you will find the pure culture yeast of your choice.
Professional production of wine with pure cultured yeast
Different types of yeast can be used for wine production. Many yeasts occur naturally on the surface of grapes and other fruits. Under optimal conditions , these yeasts provide spontaneous fermentation . Since this process can become unstable due to unpredictable events, and the quality suffers as a result, pure cultured yeast is used for professional and controlled wine production . Suitable strains are specifically used, which carry out the fermentation process in a stable manner. A pure culture yeast consists of a specific yeast strain. This ensures that the yeast is free of bacteria or mold.
The pure culture yeast is bred or optimized to ensure this purity. Pure culture yeast is used in the production of beer as well as in the production of wine. Wine yeast is used in the production of alcoholic beverages such as honey wine, fruit wine or cider. Wine yeasts differ in terms of their strains, each of which provides different flavors . They have different requirements. For example, the nutrient requirements or alcohol tolerance differ between the various strains. The bacteria have a differentiated tendency to foam. In winemaking, it is important to consider the recommended temperature range. For the production of wine, yeast strains are used that are suitable for the higher alcohol content .
In order for wine yeast to complete the process of fermentation, it needs a source of energy. The most important source is sugar. In addition, other chemical compounds such as nitrogen, phosphorus, oxygen, carbon and sulfur are needed for wine production. Once the sugar is depleted, the activity of the yeast slows down until it dies and sinks to the bottom of the fermentation tank. At a certain level of alcohol, the process of self-dissolution of the dead yeast cells begins. This gives the wine a greater complexity. In our Online store you will find in the category "Wine&Sap" pure culture yeast strains from Arauner Kitzinger in liquid or dry form.
What types of yeast are there?
Basically, a distinction is made between dry yeast and liquid yeast. Dry yeast is produced by dehydration. This preserves the yeast cells without dying. After water is added to the yeast, the cells are activated. In liquid yeast, strains of yeast grown specifically for a particular purpose are preserved in a liquid solution. Within this solution, the metabolism of the cells is inhibited, so that the yeast continues to live but is not active. The advantage of liquid ye asts is that they offer a greater variety of yeast strains . However, dry yeast also has some aspects in favor of this form of wine yeast:
- Yeast in dry form has a longer shelf life than liquid yeast
- Dry yeast is characterized by higher purity
- dry pure yeast is often cheaper than liquid yeast
- no aeration necessary
- easy to use and therefore suitable for beginners
The dry and liquid yeasts are based on different yeast breeds, which have a low or a high alcohol tolerance. A wine yeast with high alcohol tolerance is suitable for the Wine production of red wine. They require a fermentation temperature of at least 20° Celsius. A yeast with low alcohol tolerance produces a white wine. These yeast strains can cope with low fermentation temperatures . For beginners , yeasts with high alcohol tolerance are more suitable. In fact, when using yeasts with low alcohol tolerance, secondary fermentation must be prevented. Fermentation with this wine yeast is more complex.
Some wine yeasts are particularly suitable for the production of sweet wine . These include the wine yeast Steinberg, which has a low alcohol tolerance. This wine is particularly mild. The category of wine yeasts for sweet wines also includes the Bordeaux and Burgundy strains. Other yeast strains are necessary for the vinification of sweet products. Kitzinger wine yeast for the production of port wine is a wine yeast with high alcohol tolerance. Port wine is characterized by a strong aroma with a spicy note. A dry wine is based on yeast strains such as Zeltinger, Bernkastler or Piesporter.
Do you have any questions about our wine yeast? Then contact the team of experts at Gastro-Brennecke.de via our contact form or call us at 033456 2733. We will be happy to help you personally!