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Wine has been made for about 12,000 years and was a prevalent business in egypt around 2,000 BC. Yeast is everywhere. We breathe it and it’s on our foods. So why do we need special yeast to make home-made wines? According to an article in EC Kraus, there are two reasons:

  1. Mixed in with wild yeast are vinegar bacteria and mold spores. They can ruin your wine quickly. Normally yeast has the upper hand but can lose it to these other cultures.
  2. Modern yeast for wine is highly specialized for the job. We have beer yeast, bread yeast and wine yeast all different but similar. Wine yeast has been adapted to better fight mold and vinegar bacteria and produce a better tasting wine consistently.
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