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...
The glossary is a monumental achievement and one of the most important contributions to wine knowledge. Of all the encyclopaedias I use on the subject of wine, it is by far the most important. That was the case ten years ago and it hasn't changed since.
Andreas Essl
Autor, Modena