You are using an old browser that may not function as expected.
For a better, safer browsing experience, please upgrade your browser.

Log in Become a Member


Name (German: Zuckerhefen, Zuckerpilze) for a yeast genus in the department of tubular fungi. The name is derived from the ability to utilize different carbohydrates (saccharum = sugar). The yeasts, which grow very rapidly under ideal conditions, can reach maturity within only three days. The most important species for the fermentation of beer and wine are Saccharomyces cerevisiae (baker's yeast) with the subspecies bayanus and uvarum and Saccharomyces carlsbergensis shown in the picture. The species Cerevisiae are also called "true wine yeasts" due to their positive strong fermenting properties. Others are S. bailii, S. ellipsoides and S. rouxii. Saccharomyces cerevisiae is also used for the synthetic production of insulin. For vinification, see yeasts.

Voices of our members

Markus J. Eser

Using the encyclopaedia is not only time-saving, but also extremely convenient. What's more, the information is always up to date.

Markus J. Eser
Weinakademiker und Herausgeber „Der Weinkalender“

The world's largest Lexicon of wine terms.

26,340 Keywords · 46,933 Synonyms · 5,323 Translations · 31,674 Pronunciations · 198,921 Cross-references
made with by our author Norbert F. J. Tischelmayer. About the Lexicon