Matches in DBpedia 2015-10 for { <http://dbpedia.org/resource/Yeast_in_winemaking> ?p ?o }
- Yeast_in_winemaking abstract "The role of yeast in winemaking is the most important element that distinguishes wine from grape juice. In the absence of oxygen yeast converts the sugars of wine grapes into alcohol and carbon dioxide through the process of fermentation. The more sugars in the grapes, the higher the potential alcohol level of the wine if the yeast are allowed to carry out fermentation to dryness. Sometimes winemakers will stop fermentation early in order to leave some residual sugars and sweetness in the wine such as with dessert wines. This can be achieved by dropping fermentation temperatures to the point where the yeast are inactive, sterile filtering the wine to remove the yeast or fortification with brandy to kill off the yeast cells. If fermentation is unintentionally stopped, such as when the yeasts become exhausted of available nutrients, and the wine has not yet reached dryness this is considered a stuck fermentation.The most common yeast associated with winemaking is Saccharomyces cerevisiae which has been favored due to its predictable and vigorous fermentation capabilities, tolerance of relatively high levels of alcohol and sulfur dioxide as well as its ability to thrive in normal wine pH between 2.8 and 4. Despite its widespread use which often includes deliberate inoculation from cultured stock, S.cerevisiae is rarely the only yeast species involved in a fermentation. Grapes brought in from harvest are usually teeming with a variety of "wild yeast" from the Kloeckera and Candida genera. These yeasts often begin the fermentation process almost as soon as the grapes are picked when the weight of the clusters in the harvest bins begin to crush the grapes, releasing the sugar-rich must. While additions of sulfur dioxide (often added at the crusher) may limit some of the wild yeast activities, these yeasts will usually die out once the alcohol level reaches about 5% due to the toxicity of alcohol on the yeast cells physiology while the more alcohol tolerant Saccharomyces species take over. In addition to S. cerevisiae, Saccharomyces bayanus is a species of yeast that can tolerate alcohol levels of 17–20% and is often used in fortified wine production such as ports and varieties such as Zinfandel and Syrah harvested at high Brix sugar levels. Another common yeast involved in wine production is Brettanomyces whose presence in a wine may be viewed by different winemakers as either a wine fault or in limited quantities as an added note of complexity.".
- Yeast_in_winemaking thumbnail Stefano_Lubiana_Pinot_Noir_ferment_vintage_2010.jpg?width=300.
- Yeast_in_winemaking wikiPageExternalLink Function%20of%20yeast%20species%20and%20strains%20in%20wine%20flavour.pdf.
- Yeast_in_winemaking wikiPageID "36029170".
- Yeast_in_winemaking wikiPageLength "46681".
- Yeast_in_winemaking wikiPageOutDegree "347".
- Yeast_in_winemaking wikiPageRevisionID "682977494".
- Yeast_in_winemaking wikiPageWikiLink 2,3-Butanediol.
- Yeast_in_winemaking wikiPageWikiLink 4-Ethylguaiacol.
- Yeast_in_winemaking wikiPageWikiLink 4-Ethylphenol.
- Yeast_in_winemaking wikiPageWikiLink Acetal.
- Yeast_in_winemaking wikiPageWikiLink Acetaldehyde.
- Yeast_in_winemaking wikiPageWikiLink Acetals.
- Yeast_in_winemaking wikiPageWikiLink Acetic_acid.
- Yeast_in_winemaking wikiPageWikiLink Acetoin.
- Yeast_in_winemaking wikiPageWikiLink Acidity_of_wine.
- Yeast_in_winemaking wikiPageWikiLink Acids_in_wine.
- Yeast_in_winemaking wikiPageWikiLink Adenosine_triphosphate.
- Yeast_in_winemaking wikiPageWikiLink Aging_of_wine.
- Yeast_in_winemaking wikiPageWikiLink Aging_wine.
- Yeast_in_winemaking wikiPageWikiLink Alcohol.
- Yeast_in_winemaking wikiPageWikiLink Aliphatic_compound.
- Yeast_in_winemaking wikiPageWikiLink Aliphatics.
- Yeast_in_winemaking wikiPageWikiLink Amino_acid.
- Yeast_in_winemaking wikiPageWikiLink Amino_acids.
- Yeast_in_winemaking wikiPageWikiLink Ammonia.
- Yeast_in_winemaking wikiPageWikiLink Ammonium.
- Yeast_in_winemaking wikiPageWikiLink Anamorph.
- Yeast_in_winemaking wikiPageWikiLink Ancient_Romans_(wine).
- Yeast_in_winemaking wikiPageWikiLink Ancient_Rome_and_wine.
- Yeast_in_winemaking wikiPageWikiLink Anthocyanin.
- Yeast_in_winemaking wikiPageWikiLink Anthocyanins.
- Yeast_in_winemaking wikiPageWikiLink Arabinose.
- Yeast_in_winemaking wikiPageWikiLink Arginine.
- Yeast_in_winemaking wikiPageWikiLink Aroma_(wine).
- Yeast_in_winemaking wikiPageWikiLink Aroma_of_wine.
- Yeast_in_winemaking wikiPageWikiLink Astringency_(wine).
- Yeast_in_winemaking wikiPageWikiLink Aureobasidium.
- Yeast_in_winemaking wikiPageWikiLink Aureobasidium_pullulans.
- Yeast_in_winemaking wikiPageWikiLink Autolysis_(biology).
- Yeast_in_winemaking wikiPageWikiLink Autolysis_(wine).
- Yeast_in_winemaking wikiPageWikiLink Barossa_Valley_(wine).
- Yeast_in_winemaking wikiPageWikiLink Barrel_(wine).
- Yeast_in_winemaking wikiPageWikiLink Beer.
- Yeast_in_winemaking wikiPageWikiLink Benzene.
- Yeast_in_winemaking wikiPageWikiLink Biofilm.
- Yeast_in_winemaking wikiPageWikiLink Biotin.
- Yeast_in_winemaking wikiPageWikiLink Bisulfite.
- Yeast_in_winemaking wikiPageWikiLink Body_(wine).
- Yeast_in_winemaking wikiPageWikiLink Bordeaux_(wine).
- Yeast_in_winemaking wikiPageWikiLink Bordeaux_wine.
- Yeast_in_winemaking wikiPageWikiLink Brandy.
- Yeast_in_winemaking wikiPageWikiLink Bread.
- Yeast_in_winemaking wikiPageWikiLink Bread_making.
- Yeast_in_winemaking wikiPageWikiLink Brettanomyces.
- Yeast_in_winemaking wikiPageWikiLink Brettanomyces_bruxellensis.
- Yeast_in_winemaking wikiPageWikiLink Brewing.
- Yeast_in_winemaking wikiPageWikiLink Brix.
- Yeast_in_winemaking wikiPageWikiLink Budding.
- Yeast_in_winemaking wikiPageWikiLink Burgundy_(wine).
- Yeast_in_winemaking wikiPageWikiLink Burgundy_wine.
- Yeast_in_winemaking wikiPageWikiLink Butter.
- Yeast_in_winemaking wikiPageWikiLink Butyric_acid.
- Yeast_in_winemaking wikiPageWikiLink Calcium.
- Yeast_in_winemaking wikiPageWikiLink Candida_(fungus).
- Yeast_in_winemaking wikiPageWikiLink Caprylic_acid.
- Yeast_in_winemaking wikiPageWikiLink Carbon_dioxide.
- Yeast_in_winemaking wikiPageWikiLink Carbonation.
- Yeast_in_winemaking wikiPageWikiLink Category:Oenology.
- Yeast_in_winemaking wikiPageWikiLink Category:Saccharomycetes.
- Yeast_in_winemaking wikiPageWikiLink Category:Wine.
- Yeast_in_winemaking wikiPageWikiLink Cato_the_Elder.
- Yeast_in_winemaking wikiPageWikiLink Cell_division.
- Yeast_in_winemaking wikiPageWikiLink Champagne.
- Yeast_in_winemaking wikiPageWikiLink Champagne_(wine).
- Yeast_in_winemaking wikiPageWikiLink Champagne_(wine_region).
- Yeast_in_winemaking wikiPageWikiLink Champagne_wine_region.
- Yeast_in_winemaking wikiPageWikiLink Chardonnay.
- Yeast_in_winemaking wikiPageWikiLink Chlorine.
- Yeast_in_winemaking wikiPageWikiLink Clarification_and_stabilization_of_wine.
- Yeast_in_winemaking wikiPageWikiLink Classified_Bordeaux.
- Yeast_in_winemaking wikiPageWikiLink Co-enzymes.
- Yeast_in_winemaking wikiPageWikiLink Cofactor_(biochemistry).
- Yeast_in_winemaking wikiPageWikiLink Cold_shock.
- Yeast_in_winemaking wikiPageWikiLink Cold_shock_response.
- Yeast_in_winemaking wikiPageWikiLink Cold_stabilization.
- Yeast_in_winemaking wikiPageWikiLink Colony-forming_unit.
- Yeast_in_winemaking wikiPageWikiLink Colony_forming_units.
- Yeast_in_winemaking wikiPageWikiLink Compost.
- Yeast_in_winemaking wikiPageWikiLink Copper.
- Yeast_in_winemaking wikiPageWikiLink Crabtree_effect.
- Yeast_in_winemaking wikiPageWikiLink Cysteine.
- Yeast_in_winemaking wikiPageWikiLink Cytoplasm.
- Yeast_in_winemaking wikiPageWikiLink Cytoplasmic.
- Yeast_in_winemaking wikiPageWikiLink Decanoic_acid.
- Yeast_in_winemaking wikiPageWikiLink Dekkera.
- Yeast_in_winemaking wikiPageWikiLink Dekkera_bruxellensis.
- Yeast_in_winemaking wikiPageWikiLink Demethylation.
- Yeast_in_winemaking wikiPageWikiLink Dessert_wine.
- Yeast_in_winemaking wikiPageWikiLink Diacetyl.