Wines Words

A concise dictionary of wine-related terms for enthusiasts and lovers of all things enological

Yeasts

Single-celled microscopic organisms that carry out primary fermentation. They are naturally present on the grape skins, but are generally added to the grape must during primary fermentation and multiply rapidly. They cannot survive at temperatures over 33°C (91°F)

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  • Yeasts

    Single-celled microscopic organisms that carry out primary fermentation. They are naturally present on the grape skins, but are generally added to the grape must during primary fermentation and multiply rapidly. They cannot survive at temperatures over 33°C (91°F)