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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.

The world's largest Lexicon of wine terms.

25,826 Keywords · 46,911 Synonyms · 5,325 Translations · 31,158 Pronunciations · 176,937 Cross-references
made with by our author Norbert F. J. Tischelmayer. About the Lexicon