Answer
Two specific strains of yeasts are being used by winemakers. Saccharomyces cerevisiae var. ellipsoideus is primarily used. Sulfur dioxide is added first to the yeast before adding this to the must/grape juice. During fermentation, temperature of the must is increased to speed up fermentation. Zygosaccharomyces and Brettanomyces are type of yeasts that cause faults in wine including the unpleasant aromas. After the process of alcoholic fermentation, malolactic fermentation takes place by adding bacteria. The bacteria is responsible for the overall taste of the wine.
Work Step by Step
Two specific strains of yeasts are being used by winemakers. Saccharomyces cerevisiae var. ellipsoideus is primarily used. Sulfur dioxide is added first to the yeast before adding this to the must/grape juice. During fermentation, temperature of the must is increased to speed up fermentation. Zygosaccharomyces and Brettanomyces are type of yeasts that cause faults in wine including the unpleasant aromas. After the process of alcoholic fermentation, malolactic fermentation takes place by adding bacteria. The bacteria is responsible for the overall taste of the wine.
