Yeast strains: locut. If about three hundred species of yeast (fungus or micro-organism which naturally transform grape sugar into alcohol) exist, only about ten are involved in wine. For wine there are thus two main breeds of yeast which both belong to the genus of saccharomyces (because they degrade sucrose). Saccharomyces Cerevisae is the most common species in wine fermentation. A multitude of strains were thus selected ...
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