When it comes to winemaking, one of the most common yeast strains used is Saccharomyces cerevisiae. This versatile yeast is not only used in winemaking but also in bread making and brewing. I have personally used this yeast strain in my own winemaking experiments and have found it to be reliable and consistent in producing quality wines.
Saccharomyces cerevisiae is a type of yeast that is well-suited for fermenting sugars into alcohol. It is known for its ability to efficiently convert grape sugars into ethanol, resulting in the production of wine. This yeast also plays a crucial role in the development of desirable flavors and aromas in wine.
Another yeast genus that can be involved in winemaking is Brettanomyces, also known as Dekkera. Unlike Saccharomyces cerevisiae, which is generally considered beneficial, Brettanomyces can be a cause of potential wine faults. This yeast can produce compounds that give wines a distinct “Brett” character, which is often described as barnyard or horse blanket-like aromas. While some wine enthusiasts appreciate these flavors in certain styles of wine, excessive Brettanomyces can be considered a fault and negatively impact the wine's quality.
In my experience as a sommelier and brewer, I have encountered wines with varying levels of Brettanomyces contamination. I recall a particular red wine from a small winery that had intense barnyard aromas and flavors due to excessive Brettanomyces presence. While some wine drinkers found it intriguing, others found it too overpowering and off-putting. It was an interesting example of how different individuals can have contrasting preferences when it comes to wine flavors and aromas.
In addition to Saccharomyces cerevisiae and Brettanomyces, there are other yeast strains that can be found in winemaking. These include various wild yeast strains that can be present on grape skins or in the winery environment. While these wild yeasts can contribute to the complexity of wine, they can also introduce unpredictable fermentation characteristics and potentially produce off-flavors. Winemakers often take measures to control and minimize the influence of wild yeasts by using commercial yeast strains like Saccharomyces cerevisiae.
To summarize, Saccharomyces cerevisiae is the most commonly used yeast in winemaking, known for its efficiency in fermenting sugars into alcohol and contributing to desirable wine flavors. Brettanomyces, on the other hand, can be a potential wine fault if present in excessive amounts, resulting in distinct barnyard-like aromas. While wild yeasts can add complexity to wines, they can also introduce unpredictability, and winemakers often rely on commercial yeast strains to ensure consistency and quality.