Archives

Wine is a natural product resulting from a number of biochemical reactions, which begin during
ripening of the grapes and continue during harvesting, throughout the alcoholic fermentation,
clarification and after bottling. Apart from the principal wine yeast, Saccharomyces cerevisiae,
spontaneous alcoholic fermentation of grape must is a complex process carried out by the sequential
action of different yeast genera and species. Alcoholic fermentation (AF) is indispensable for the
production of alcoholic beverages, including grape wines. In this research, we focus on investigation
the function of yeast species and strains in wine fermentation. The use of starter cultures in
winemaking has improved the reproducibility and predictability of wine quality.
Keywords: Grape, wine, yeast, fermentation