Yeast is a single-celled fungus.
Yeast, which is effective in brewing wine, breaks down the sugar contained in grapes into alcohol and carbon dioxide.
In addition, there are two types of yeast used in wine brewing: "wild yeast" and "cultured yeast."
"Wild yeast" refers to yeast that exists in nature and is also called natural yeast or natural yeast.
Wild yeasts are popular among people who prefer natural wines because they reflect the characteristics of the place where the grapes were born and grown. However, it is difficult to predict how active each yeast will be, and as a result, they can easily produce substances that are undesirable for wine during fermentation.
In contrast, "cultured yeast" is yeast that has been selected and cultivated for wine brewing. Sometimes it is cultivated in-house, but in many cases wineries purchase cultivated yeast from a yeast specialist.
Cultured yeast is ideal for the stable production of clean wine because its behavior is easy to predict in advance.
