Selected Yeasts
<p>Alcoholic fermentation is the biological process through which sugars are converted into alcohol and a range of secondary compounds by microorganisms, primarily yeasts. The fermentation activity of yeast is influenced by both oxygen availability and sugar concentration. In the absence of oxygen and in the presence of sufficient fermentable sugars, yeast cells switch from aerobic metabolism to alcoholic fermentation. Efficient fermentation management has led to the widespread use of selected yeast cultures, commonly referred to as "starter cultures". These selected yeasts initiate and control the fermentation process, ensuring a regular, complete and predictable conversion of sugars into alcohol. Although grapes naturally carry indigenous yeasts, molds and bacteria on their skins, the native microflora does not always guarantee a homogeneous fermentation and may increase the risk of fermentation problems or undesirable sensory deviations. The use of selected yeast strains therefore helps ensure fermentation reliability, consistency and the desired quality of the finished wine.</p>
