Today it is difficult to imagine winemaking both at home and on an industrial scale without yeast wine races. 85% of the world's winemaking uses alcohol and wine yeast to produce a quality finished product. You ask: “But actually, what is wine yeast?”. Wine yeasts are unicellular representatives of the plant world that live on the surface of grapes. Thanks to special selection and the work of all the winemakers of the world for many decades, and maybe far more, hundreds of strains of yeast have been collected and bred, be it wine yeast, beer yeast or universal distillate yeast. In practice, with the help of a certain race of yeast, winemakers achieve exactly the expected and desired results. So wine yeast significantly affects the characteristics of the resulting wine, reveals and improves the organoleptic and physico-chemical properties of live wine, than if the process were to be left to chance using wild yeast. And so, in order to enhance the aroma of, for example, ripe fruits, improve the structure, give the wine roundness, show sweetness, elegance or spice in the wine, you just need to choose the right type of bacteria and they will do all the work for you. The main function that any yeast performs is, of course, the processing of sugar into alcohol, but each strain of yeast also has its own uniqueness, because in addition to alcohol and carbon dioxide, wine yeast can produce many more specific compounds inherent in each race, which gives them this uniqueness. Professional sommeliers have about 800 characteristics that can be used to describe and evaluate the properties of wine. During the tasting, the sommeliers enter their ratings on evaluation sheets, approximately 50% of the ratings relate to taste sensations, 30% to the aromatic properties of the wine and 10% each to visual and tactile sensations from the drink of the gods. So experienced tasters say that the responsibility for the quality of wine falls equally on the variety and place of cultivation of grapes, and on the yeast on which the wine material played. Wine yeasts come in cold/hot fermentation and all-purpose yeasts. Yeast needs heat to propagate, or cold-fermented yeast is used. The temperature of the must during fermentation ranges from 12°C to 30°C. The choice of temperature is up to the technologist and is determined by the grape variety and the type of yeast. Temperatures below 12 ° C are critical for wine yeast, that is, the yeast will either stop its activity (go into hibernation) or die altogether. Fermentation is controlled in order to timely determine its deviation from the correct passage and, if the situation so requires, appropriate measures to equalize and stabilize the process of fermentation of wine must. Controlling the fermentation process consists in daily (2-3 times a day) measuring the temperature and sugar content of the wort. This information gives the winemaker an understanding of how the yeast develops and whether any changes should be made to the process. When the alcohol content reaches a certain level, 14-18%, if done correctly, the yeast stops growing. Yeast cells die and settle to the bottom of the fermentation tank. Next, the wine should be removed from the sediment and subsequently processed, more about this in other sections of our website.
Wine yeast certainly won a well-deserved first place in the process of converting must into wine. After all, their use gives professional winemakers and amateurs the confidence that they will receive high-quality wine with those pronounced tones that were planned. For these reasons, industrial process engineers simply cannot imagine the fermentation process without wine or alcohol yeast. Of course, if there is simply no wine yeast, which in our time is a very easily solved problem, because our sitehttp://privatnamarka.com/category/domashnee-vinodelije/materialy-dlja-vinodelija/created specifically so that you can easily find and buy wine yeast exactly the one you need. Of course, the fermentation process can be carried out on the so-called wild yeast, but be prepared that you can get completely different drinks with each such fermentation. What is wild yeast? In viticulture, there is such a term as prune bloom - this is a matte coating on grapes, which means that this is natural wild yeast. Wild yeast is far from being one race that lives on the skin of grapes, but rather a whole family of strains that have populated the surface of the fruit. When the wort enters the fermentation stage, the strains begin to compete with each other ... Some can coexist peacefully, and between some there is a conflict and here, as they say, the strongest will win. There are 40-80 million yeast cells per milliliter of fermenting wort, and naturally, which race has more cells, that race begins to dominate, displacing other strains. For this reason, wine yeast, or rather the production of wine yeast (wild) takes place only when you are confident in their quality and the nobleness of the races. You can check this only by tasting the wine obtained with their help. How to do, and to be more precise, cook wine yeast? Well, let's say a pure yeast culture is obtained by specialized laboratories in laboratory glassware in a dry or liquid medium. At home, you can get and keep wine yeast, or rather, a combination of the n-th number of strains, if you like the wine obtained from them. And still, there is no certainty that next time you will be able to make the same drink, since it is not clear which of the strains will dominate ... But let's get back to the question, how to make wine yeast? Ten days before you start making wine, you will need ripe berries from early crops, such as raspberries, strawberries, white currants. Fruits should not be washed, so as not to wash off the wild yeast that is on the surface of the berries. Pour a glass of water into a suitable container, add 2 cups of berries and half a glass of granulated sugar. Shake the resulting suspension, plug with a cotton plug and leave in a dark place at a temperature of 22-24 ° C for 3-4 days. You can store such a starter for no more than 10 days. To make wine, 2-3% of sourdough is added to the must, that is, 20-30 ml of sourdough is taken per 1 liter of must. Next step: k2 how to dilute wine yeast? In other words, how do you prepare wine yeast before adding it to the must? For 20-25 liters of must, 5 g of dry wine yeast is enough. Before adding wine yeast to the must, it must be prepared. 5 g of yeast should be dissolved in 50 ml of warm water or juice, the temperature of the liquid should be 35-38 °C. Leave the whole thing for 30 minutes, but no more, so to speak, let the wine yeast wake up and recover. After the resulting starter can be safely added to the wort, the wort should be about 20 ° C so that there is no sharp temperature contrast and the yeast does not have to go through stress. Next, the wort is placed under a water seal (you may also have heard a water seal or a water lock). To make wine yeast work quickly and efficiently, many winemakers use yeast nutrition. Top dressing or as they say wine yeast activator is designed to improve the conditions for the work of wine yeast, to minimize the release of by-products by yeast and to stabilize fermentation. Salt for yeast or else they say yeast nutrition, yeast nutrition, vitamins for yeast is used in the first stage of fermentation at the rate of 20-30g per 100l of juice or wort.
We talked about wine yeast and wine yeast nutrition. The question remains: "Where to buy wine yeast?". Buy wine yeast in Minsk, Kyiv and Moscow gives you the opportunity to a network of specialized stores Vinodel or, even easier, you can order everything you need for winemaking in our online storehttp://privatnamarka.com/. To do this, simply place an order through the "buy now" button and our managers will contact you to process the order. Sincerely, on behalf of the entire staff of the Privatnaya Marka company, we wish you success in your winemaking.