The True Wine Maker

Nobody really knows when the first wine was really made and manufactured to people all over the world. All we can accept as true is that someplace, somewhere out there a person was forgetful enough to put down a bottle of grape juice in a place which enabled wine making yeast to creep into the bottle and magically create a good tasting drink that satisfies our palette.

Needless to mention the brave soul that first took a gulp at that concoction, that take note was alien to them at the moment, then later discovered that it was intoxicating. Thanks to these people we have a luminous wine industry today that provides not only good health but joy as well; considering that it is consumed in proper amounts.

In truth, the wine making yeast is in fact mildew that acts as an accelerator to the fermentation process of wine, which brings into being the wine we all know and love served at the dinner table or wrapped up as present from or to our friends and family.

The craft of wine making certainly relies on the yeast added to the brew. This yeast determines the quality of the wine; how it would taste, the alcohol content, as well as its color. Adding the yeast to the brew needs perfect timing, the right temperature, as well as the other ingredients such as sugar that would allow it to work its magic.

In order to get the right yeast for the ideal wine, it needs to be nurtured well. The wine making yeast needs a steady temperature, an acidic environment, a tad bit of oxygen, and it has a sweet tooth. Make sure to give it proper tender loving care in order to have quality produce.

Though standard quality is usually good, specialized kinds of yeast are always better to purchase and include in the formula in order to attain quality wine.

Be aware that wine making yeast is extremely sensitive to environmental situations. When the temperature of the brew encounters drastic temperature changes, from a flattering one to a not so flattering one, yeast cells may go inactive or even worse expire as their means of response to the drastic changes.

When this happens there are fewer organisms that may ferment the wine, hence paving the way for other entities that may tend to spoil wine to enter the scene. Accuracy is essential in handling yeast, and therefore must not be taken for granted for this may ruin the wine.

Posted in: Wine