How to choose, use and store wine yeast – instructions

Wine yeast is called yeast, which is isolated from grapes or fermenting must. These strains are used not only for making wine, but also for fruit distillates. Depending on the method of production, wine yeast is conventionally divided into two types: homemade and store-bought.

Homemade ones are propagated by preparing sourdough from yeast races living on the surface of berries and fruits (not only grapes). The process is random in nature, since it is impossible to isolate and propagate only one race, often there are two or more yeast races in the sourdough at the same time, which compete with each other.

Store-bought – the best strains, selected and bred in the laboratory, contain only one race of yeast, the characteristics of which are well known. Such yeast is usually supplied dry in sachets along with top dressing – a set of micronutrients that contribute to the rapid activation, reproduction and fermentation of sugars by a particular strain of yeast.

Advantages of store-bought wine yeast over homemade:

• allow you to more accurately control the organoleptic properties of the drink: taste, aroma, color, strength, etc.;
• do not need long pre-activation (the starter preparation process lasts 3-5 days and there is no guarantee of a positive result);
• under the recommended conditions and the sterility of the containers, the fermentation on store-bought wine yeast goes smoothly and stably, less foam is released, and the risk of contamination of the must with pathogenic microorganisms is minimal.

Attention! Only wine yeast is suitable for making wine, they are also recommended for fruit and berry brews. Other types of yeast (alcohol, beer, bakery) give too much bitterness and a distinct smell of alcohol, so they are not used in wine production. At the same time, it makes no sense to add wine yeast to sugar and grain mash – the fermentation period will increase, but the moonshine will not get better.

How to choose the right yeast for wine

Wine yeast strains differ from each other by the place of collection (region) and the specifics of action – unique properties. The place of collection is important only if you want to get a wine that is historically characteristic of a particular area. For example, for the preparation of Burgundy wines, yeast collected in local vineyards is traditionally used. At the same time, most professional winemakers ignore the region, relying only on the characteristics of a particular strain.

Types of wine yeast

Depending on the specifics of the action, wine yeast is divided into the following main groups:

• by destination: for red and white wines, champagne, cider, sherry, etc.;
• quickly and slowly fermented – the duration of fermentation affects both the organoleptic properties and the speed of wine preparation. At the same time, fast fermentation is not always a positive result – sometimes it is required that the must ferment longer and be enriched with complex compounds;
• heat and cold resistant – able to withstand the temperature range at which other similar strains die or go into a state of suspended animation. Such yeast is useful if it is not possible to create optimal conditions for fermentation – the room is too hot or cold;
• alcohol-resistant – most wine strains stop working at an alcohol content in the must of 12-14%, but some races can withstand an ethanol concentration of 16% or more. The alcohol-resistant type is mainly used for the preparation of sherry and other fortified wines.
• accumulating secondary and by-products of fermentation – these compounds and substances that appear during the fermentation of a particular strain, they significantly affect the aroma and taste of young wines;
• acid-resistant – used if the wort has high acidity;
• other properties of yeast: foam-resistant, sulfite-resistant, capable of rapid clarification of wine materials, etc.

In practice, they first determine the characteristics of the future drink, then select the appropriate type of yeast. For grape wines, it is advisable to focus not only on the color of the berries (white or red), but also, if possible, use yeast for a specific grape variety. For apple wines, wine yeast is optimally suited, capable of processing an increased concentration of malic acid. For other fruit or berry raw materials (cherries, currants, strawberries, raspberries, apricots, gooseberries, etc.), any neutral (universal) strains can be used. Ideally, if the juice is light – for white wines, if dark – for reds.

Wine yeast brands

The following manufacturers have earned good reviews among home winemakers: Lalvin, Red Star, SP, Muntons Gervin, White Labs, Wyeast, etc., you can also use Belarusian wine yeast.

Instructions for using wine yeast

Since the selected strain may require specific conditions, it is best to use wine yeast according to the manufacturer’s instructions (should be listed on the sachet).

If there were no recommendations on the package, then you can use the universal method:

1. Heat water up to +30-32 °C. One part of yeast in grams requires 10 parts of water in milliliters, you can also add sugar – 3-5% of the amount of water. Often 5 grams of yeast is enough to ferment 15-20 liters of wort.
2. Sterilize a glass container for breeding yeast with boiling water, then pour in warm water, add yeast. Stir until completely dissolved.
3. Leave at room temperature for 20-25 minutes (no longer than 45 minutes). Do not close the lid.
4. Add activated (rehydrated) wine yeast to the must, the sugar content of which is 14-20%. The difference between the temperature of the wort and the solution should not exceed 10 degrees, otherwise the yeast will receive a temperature shock. Mix, close with a water seal.

The instructions on the sachet may differ, always follow the instructions of the yeast manufacturer.

Storage

Most wine yeast comes in sealed plastic bags with a gas chamber inside. Shelf life in a cool dry place (up to +25 °C) subject to tightness – up to 2 years.

It is advisable to use the opened package within six months and store in the refrigerator, wrapped in polyethylene.