Saccharomyces

Name (sugar yeasts, sugar fungi) for a type of yeast in the group of saccharomycetes. The name is derived from the ability to utilise various carbohydrates (saccharum = sugar). The genus includes numerous species that play a central role in alcoholic fermentation in wine, beer and baked goods.

Winemaking

The most important species for winemaking is Saccharomyces cerevisiae (baker's or wine yeast), but the related species Saccharomyces bayanus, Saccharomyces uvarum and Saccharomyces paradoxus as well as Saccharomyces carlsbergensis are also important. The pure yeast species Saccharomyces cerevisiae is considered a "true wine yeast" as it has a high alcohol and sugar tolerance, a broad temperature optimum and a pronounced fermentation capacity. It can ferment the must completely, displacing other, less resistant yeasts.

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