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Yeast when allowed to multiply in a fruit or vegetable juice, converts the natural and added sugar into alcohol and carbon dioxide. There are many varieties of yeast used in the making of wine. Harvested grapes will begin to ferment naturally, especially if they are crushed to break the skins and expose the sugar-rich juice inside to the yeasts which reside on the grape skins. Some winemakers prefer to add cultured yeasts rather than rely on the action of wild yeasts. This gives greater control over the fermentation, but some argue it may intrinsically alter the style or quality of the wine, as a single strain might not produce the same flavours as the multiple strains present in the vineyard.
A compound of nitrogenous matter added to the liquor to boost the action of the yeast. Yeast food.
This is the process of starting a yeast fermenting before introducing it to the must. A common way to start a yeast is to sprinkle it into a cup containing a half teaspoon of sugar in a half cup of warm water. Stir to mix and leave covered in a warm place for 15 minutes.
Wine that is not matured - usually bottled and sold within a year of its vintage.