Elite Branding Irons

Wine making is nothing new—it is a process that has been practiced for hundreds of years. In the beginning, winemakers did not have access to all the technology and materials that winemakers do today. Although this demonstrates that wine can be made using much simpler processes, the fact is that some aspects of modern technology make winemaking easier—such as yeast.

Yes, Yeast—In Its Natural Environment

Yeast is an essential ingredient to winemaking and Liqueur Recipes, and it is not a new ingredient. Yeast has been involved in the making of wine since the very beginning, even before being discovered by Louis Pasteur in the 1850s. However, it is only recently that winemakers began adding yeast during the winemaking process.

Yeast is found naturally throughout the environment. It is literally everywhere–in the air, on the trees, in the grass, and on the crushed fruits that are used to make Fruit Wines. Even when it was not known that crushed grapes and other fruits were being naturally fermented by yeast, the yeast was still playing an active role in the process.

However, making wine with yeast using the natural fermentation method does not have a foolproof success rate. In fact, it is common for crushed fruit that is naturally fermenting to attract other things besides yeast—such as bacteria and germs. Such organisms ruin the winemaking process, and winemakers do not see the results they hope for.

A Whole New World

Winemaking was revolutionized upon the discovery that yeast could be isolated, preserved, and packaged. By adding packaged yeast to the crushed fruit, the winemaking process can occur without the nuisance of bacteria and germs. Now, the fruit is sterilized and then yeast is added as part of the fermentation process. Packaged yeast has increased the success rate of winemaking.

Also, many of the isolated strands of yeast that are available today are more conducive to Low Alcohol Wine making. For example, strains of yeasts used in wine fermentation are bred to maximize the amount of alcohol that can be obtained from the fruit, and also to extract the best flavor possible from the fruit. In this way, technological advancements have enabled the winemaking process to become more efficient.

A Part Of The Process

Though yeast is only a small part of the winemaking process, it is apparent just how essential of an ingredient it is to the procedure. Winemaking has become more successful and efficient—all thanks to a little thing called yeast.

Posted on March 28th, 2009 by the big chef
Filed under: Food and Drink