How to apply dry wine yeast. Yeast and homemade winemaking

04.04.2020

Homemade and industrial winemaking is impossible without fermentation process, because it is thanks to him that it turns into a fragrant and noble drink. And they are responsible for this important stage Wine yeast - microorganisms, processing sugar in ethyl. The degree and the taste of future wine will depend on their type and quality.

Features

Wine yeast is miniature mushrooms, the natural habitat of which is the skin of a variety of fruits and berries. In the winemaking, they are called "wild", and allow you to receive drinks with a different flavoring and an aromatic bouquet. Laboratory analogs are also used to prepare wine, which are called "cultural". Unlike its "wild relatives", they are more stable, always give intense and long-term fermentation. The disadvantage of the use of "cultural" yeast is the identical taste of the beverage, regardless of the harvest region.

Source of nutrition wine yeast It is sugar, which in the course of their vital activity turns into alcohol. To launch this process, a temperature is required at least +15 degrees, as well as the absence of direct sunlight. After all sugar are recycled, microorganisms are lowered to the bottom in the form of a precipitate. Interestingly, alcohol released by microorganisms has a destructive effect on them. That is why the fortress of most wines does not exceed 15%.

We offer to familiarize yourself with interesting facts About wine yeast:

For the first time were discovered and removed only at the end of the nineteenth century. This was made possible by the invention of the microscope.
A significant contribution to the study and elimination of these fungi was introduced by Louis Paster. He began to work after the local winemakers came to him with a question about the reason for the conversion of wine into vinegar.
The view of Saccharomyces Beticus has the highest alcohol resistance, so that with their help it turns out wines with a fortress of 24%. At first it was found in Spain, but then found in Armenia, Crimea, Georgia.
There are no natural fungi in some wine-making areas on the skin of berries.
Their use allows you to get beverages with a rich multifaceted taste, while artificial analogues give an identical taste.
Because of the abundance of rains and spraying berries, chemicals, the colonies of fungi on their peel are reduced. It becomes the cause of worst fermentation or its absence.
Microorganisms contain a large amount of biologically active substances.
During the fermentation of fungi allocate ethers, thanks to which the drink receives the taste and flavor inherent.

To obtain a drink with a unique taste-aromatic bouquet, winemakers prefer to combine "wild" and "cultural" yeast. Such a duo provides a normal fermentation process, allows you to make alcohol with a stronger, original.

Making wine yeast at home

You can cook wine yeast alone, and this process does not require special knowledge or skills. You can make them not only from grapes, but also from any other fruits, berries, as well as wort, sediment. It is important to remember that bakery or alcoholic yeast are not suitable for creating a noble drink, as they will give him an unpleasant smell of Braga.

We offer recipes for cooking homemade yeast from:

Fruit or berry peel, because it is on it contains the largest number of these microorganisms. Most often, high-quality strain is obtained from grapes, currants, raspberries, plums, strawberries, apples. It is desirable to collect a harvest in dry weather, it is desirable that there are no precipitation for a few days. Choose need ripe fruitBut without rot, mold, repactions, visible signs of lesions by pests or diseases. After collecting you need:

- 100 g of unwashed fruits put into a clean bank, to smoke.

- Add 0.6 l warm water (22-35 degrees) and two tablespoons of sugar. Mix everything thoroughly.

- Cover the can with a gauze cut and move to a warm place with a minimum of light on three days.

Razvaska is considered ready after the appearance of hissing, specific acid odor, formation of foam. If after 4 days this reaction did not follow, and the mold appeared on the surface, it means that chemicals were chemicals or diseases.

Izyum, because on its surface there is a large number of necessary strains. For the preparation of the break is necessary:

- from 0.1 kg of sugar and 0.1 liters of water to prepare syrup, and after diluting it another 100 ml cold water.

- Raisin fall asleep into the bottle, and then pour the warm forty-portus syrup, shake.

- To close the gauze and move the container to the darkened place with a temperature of + 22-24 degrees. It will take about one week to be fristed for ripening, during which the fluid needs to shake several times a day.

- On the eighth day, the liquid is filled and can be used for its intended purpose.

A wandering wort - the technique is most often used in the case of the use of cultural yeast.

- In a 0.5 liter jar, approximately 30-40 ml of the upper part of the wandering wort are selected.

- A one-standing tablespoons of raffinad and 0.35 l of bottled water are added. Watering water is strictly prohibited to use!

- cover with a thin cloth and attributed to the dark room with a temperature not lower than 20 degrees.

- After four days, the liquid is filtered using gauze and can be used to prepare alcohol. It can be stored no more than two weeks in a tightly closed container in the refrigerator. From the remaining mezgi, you can try again to get sourdough. To do this, they need to pour syrup again and repeat the fermenting procedure.

Sediment - You can get dry wine yeast, the advantage of which is long-term storage.

- The maximum amount of fluid is removed from the sediment, and the residue is smeared with a thin layer on a plate.

- Dry at a temperature not exceeding 35 degrees, because in the opposite case, fungi will die.

- The dried weight is neatly removed from the surface and folds into the plastic bag. It can be stored in a dry, dark place for no more than two years.

To activate yeast, you need to put the powder into a container with warm syrup, stir and put for several days under the hydropitus.

Properly made Zervask allows you to create fragrant and saturated wine with a unique taste. If there is no desire to spend time on its preparation, you can always buy ready-made dry wine yeast, for example, Lalvin brands. The company has developed several options intended for the creation of light white and red wines, champagne, alcoholic beverages from cherry, raspberries and any other berries, and fruit.

An independent manufacture of alcoholic beverages has always had its pitfalls, especially if the winemaker is novice.

Question: "How to strengthen fermentation homemade wine? " Worries many lovers who want to speed up the process of cooking or resume for any reason. There are several ways and methods with which you can affect the rate of fermentation of alcoholic beverages.

What affects the fermentation of homemade wine

The rate of fermentation affects many factors. It is very important not only to the right care for the wort so that fermentation does not stop at an inappropriate moment, but also the preparation of materials for it itself, as well as the environment.

We list in more detail, which affects fermentation:

ambient temperature;
amount of oxygen;
filtering of wine materials;
capacities for the manufacture of alcoholic beverage;
normal level of sugar and alcoholicness;
unsatisfactory conditions (the appearance of mold, zaking the wort).

How to speed up the process of fermentation of wine

If you need to know how to speed up the fermentation of the wine, then the fermentation process itself should be understood. Acceleration is possible, applying natural and natural substances, or using some chemicals. Consider more.

How to strengthen the fermentation process with yeast

Sometimes it happens that the fermentation of the wort occurs in a low pace. What to add wine to root in wine material? One of the reasons for such a behavior of the wort may be a lack of yeast or their death for any reasons.

You can add a handful of unwashed raisins or crushed fresh berries in the wine material. Most often, winemakers use special wine yeast by adding them according to the instructions.

Acceleration of fermentation due to the normalization of acidity

How to improve home wine fermentation using pH meter? The optimal indicator should vary within 3.5-4 pH. Fermentation may decrease if the indicator is below 3.5.

To increase it, it is necessary to acidify wine with wine acid (purchase in the store or add the juice of one or two lemons to three or four liters of wine).

If the indicator is above 4, then extraneous harmful microorganisms may affect the quality of the beverage. To reduce the acidity and leveling of fermentation, it is necessary to dilute the wedge of clean water (preferably spring).

Temperature and fast fermentation

There is an optimal temperature of the temperature gap, below and above which the yeast stops their work.

The most extreme fermentation values \u200b\u200bare 4-40 degrees. The most optimal temperature can be called 15-20 degrees.

If you increase this indicator, the fermentation will go faster, but already at 25-30 degrees, the future alcoholic beverage is at risk of "pick up" various diseases, because this is the most favorable environment for the development of oil, dairy and other acids.

It should be noted that increasing the temperature of up to 27 degrees, fermentation can accelerate, but already to achieve this turn and after its exceeding it is significantly reduced. Therefore, accelerate the process of breeding yeast with the help of temperature jumps, it is very careful.

Oxygen and enhancing fermentation

To strengthen the fermentation of wine, you need a dosed effect of air on the wort. You should open a fifteen minutes of the wine once a day to ventilate it. Such an action significantly revives the work of yeast, as well as their ability to reproduce.

If the wine is tight, or the process of fermentation begins to slow down, then in the second half of the main fermentation in the wort, you can blow the air with the help of fur or simply overflow the entire volume of wandering wine into clean capacity and leave an hour for four.

It should be noted at the time of enrichment of the wort of oxygen, it already needs 7-8% of alcohol.

Acceleration of fermentation with chemicals

You can accelerate the process of reproduction of yeast by other means, for example, connecting the wort with chemical, rather than natural substances. Consider more.

Sulfuric acid

The processing of barrels or other containers for fermentation with special sulfur wicks is very popular. Before the procedure, the container is pretty well, dried. Then they burn phytilis and then they are filled with fermentation juice.

The number of material that is required is 0.3-0.75 g of ten liters of wine.

About 5-8 g of sulfuric acid is obtained from one wick, but the half is destroyed while filling the bottles. It should be noted that the maximum quality of raw materials for the future alcoholic beverage reduces the number of chemicals used.

Naming alcohol for fermentation of wine

It is believed that yeast in the wort will normally multiply not only in the presence of sugar. Many winemakers add nitrogen-containing substances to it to accelerate wine fermentation. If, when fermentation, the lack of these substances, then the wine may turn out to be impossible, in it a large percentage of muta and it will be further illuminated.

So that it does not happen, nitrogenous food is introduced into the wort, i.e. Ammonium chloride or an aqueous solution of ammonia. Simply put, ammonia alcohol.

Summer alcohol can be purchased in ampoules in a pharmacy (10%) one millilitr. 1 ml is used for one liter of wort.

Other fermentation activators

Among the above methods of accelerating fermentation can also be used by other substances that are allowed to use:

vitamins (thiamine, biotin, pyridoxine, etc.);
intermediate fermentation products (acetaldehyde, pyruvic acid);
sterols;
fatty acid;
extracts of yeast.

It should be noted that the strengthening of homemade roaming does not always act positively on the drink. Sometimes it is better to withstand the required number of fermentation days (this is naturally longer) than to drink tasteless wine or to pour it at all. This is especially important for inexperienced winemakers, which only began to attempt to manufacture their own alcoholic beverages even by proven recipes.

Description

Active dry sugaromycetes Bayanus. For sparkling, dry wines, centers and dry champagne

SC yeast have a wide range of applications and, mainly recommended in the production of sparkling, dry wines and dry champagne, any other varieties. sparkling Wine, using the Sharma method or classic fashion Production of sparkling wines.

SC yeast can be used both at the initial stage of fermentation and at the fermentation stage in bottles, in the manufacture of champagne or sparkling wines. Using SC by Shapenoa method allows you to get the desired characteristic oily nut or bread taste.

When using SC, very small quantities are formed. syuvous oils and other products formed simultaneously with fermentation, so they do not have a great effect on the taste and smell of the product, and therefore SC yeast can be considered a particularly neutral / pure fermenter. SC does not have a fundamental impact on the structure of wine, allowing you to completely choose sugar to prepare very dry wines.

SC yeast is characterized by their activity, the ability to fermentation ethanol to 18% of the software, high resistant to SO2, highly resistant to other stress factors, such as organic acids, incorrect temperatures and pH levels. SC is ideal for those types of winemaking, in which fermentation activity is a key factor, or if low fermentation temperature is required - up to 8 ° C.

The optimal level of dosage for this enzyme is 20 g per 100 liters of SUSL. Yeast can be added directly to the wort (it is important to provide complete mixing) or alternatively as a yeast suspension: -

To rehydrate yeast to obtain a suspension, add the required amount of dry yeast to the volume of water, 10 times higher than their weight, preheated to 30 - 35 ° C. Slowly mix 8 - 12 minutes before getting a yeast suspension, and then add a yeast suspension directly into wort and mix well.

This type of yeast is capable of fermentation at a temperature between 7 - 35 ° C, but best results achieved when the temperature between 20 - 24 ° C is maintained. To avoid too long the initial phase of the growth of microorganisms and the risk of infection with bacteria, ensure the initial temperature for fermentation at 20 ° C, and maintain it at least during the first 24 hours.

Storage

at storage temperature below 10 ° C\u003e 90% vitality is saved to 36 months.
with a storage temperature of 20 ° C\u003e 90%, vitality is saved up to 24 months.
with a storage temperature of 30 ° C\u003e 90%, vitality is preserved up to 12 months.
with a storage temperature of 40 ° C\u003e 90%, the viability is preserved up to 3 months.

Wine yeast - Microscopic yeast cells, which, multiplying, recycling sugar in alcohol. Sugar is thus feeding for these cells, alcohol is a by-product of their livelihoods.

Yeasts belong to the simplest microorganisms, in nature such cells dwell on the surface of fruits and berries, as they feed on sucrose, fructose. Often these microorganisms form a light flare on the surface of the grapes.

Yeast is considered the most ancient "homemade organisms."

Real wine yeast is considered to be Saccharomyces Cerevisiae.These organisms are found on one bodies of thousands. They have a higher alcoholostaliness compared to other yeast, as well as capable of suppressing other microorganisms during the prevention of wine.

For the first time, wine yeast was bred at the end of the XIX century. This discovery has become possible only after the invention of the microscope. A significant contribution to the science of yeast was made by Chemist Louis Paster. Local winemakers turned to Louis paste with a question about why the wine turns into wine vinegar And thus spoils quickly. The microbiologist conducted impressive studies that made it possible to look at a new way to the production of wine drinks.

Both homemade and industrial winemaking cannot be imagined without using yeast. Without these microscopic organisms, wine will remain the wort, not turning into a noble drink. The quality of wine depends on which microorganisms will be used for its production. For example, we can use wine yeast, obtained in industrial conditions (usually sold in a dry form).

Scientists who are engaged in bringing yeast are called enologists. They found that for each type of wine you need to use a certain "race" yeast. For example, microorganisms whose biological name sounds like Saccharomyces Beticus, or sherry yeast, turned out to be more resistant to alcohol, and therefore more suitable for the production of strong wines. Initially, such yeast was found in the south of Spain, it was thanks to Saccharomyces Beticus that the world got sherry - strong wine, alcohol content in which 24%. Then the wine yeast of this race was discovered in Georgia, Armenia, Crimea.

Famous brand of artificial yeast is ZemalisThe products of this particular firm have a high degree of alcoholostability.

Artificially derived yeast is considered more predictable, they provide continuous fermentation.

Some wine-making regions do not have their wild yeast due to climate features. In such regions, exclusively laboratory yeast are used. Some European manufacturers also use artificially derived wine yeasts, as they could not adversely affect the vital activity of wild microorganisms. The disadvantage of using artificial yeast is that the wines of a whole region become monotonous. Wild yeast allow you to obtain multi-layer wine drinks, it is precisely where the Burgundy winemakers are used, Bordeaux, as well as some regions of Germany.

On the other hand, there is a variety of microorganisms on the surface of the grapes. In addition to yeast, there are also acetic bacteria and various fungi. All of them feed on sugar, so the struggle for survival arises between them. The surviving yeast, as a rule, have a low threshold of alcoholostability. Often there is a situation where the phase of rest comes after active fermentation, and therefore, it does not get completely completely. Therefore, experienced winemakers are often asked for help from artificial yeast. Their use allows you to get wine with a pronounced taste and aroma. The product is absolutely safe for human health.

What is the difference between wine yeast from alcohol and bakery?

Wine yeast differ from alcohol and bakery not only by the method of use, but also by the method of cooking.

Wine yeast is used mainly to fermenting grape seals in order to get wine. For the preparation of the moonshine, they are not very suitable. Although some prepare fruit or berry moonshine on them.

Alcohol, on the contrary, are best suited for making a moonshine, because they very quickly roam (no more than six days) and begin to die in Brage when ethanol Reaches a temperature of about eighteen degrees. They are different from bakery.

Bakery yeast can be used to make braga, only if there is nothing more except them, since this product worsens the quality of the brody due to the fact that it cannot completely dissolve sugar in alcohol. During fermentation bakery yeast More pumped, unlike wine and alcohol. They are best suited for cooking baking (bread, pies, buns).

Types of yeast

There are several types of yeast. Highly it is important to apply your kind of yeast cells for each wine drink.Since each of them differs not only by the rate of fault of wine, but also by the form of cells.

Saccharomyces Chevalieri - elliptical shape of yeast, often used to prepare red wine.

Saccharomyces Oviformis - egg-shaped yeast resistant to ethyl alcohol.

Torulopsis Stellata - the oblong shape of yeast, they are used for cooking noble wines with mold.

As a result of the activities of researchers, new types of yeast were introduced. So, one of them is used to aromatize white wines, others - for the preparation of champagne.

Some types of yeast are capable of providing wine to 18% of the fortress. Wild yeast provide a drink fortress to 14% -16%. For dry wine, it will be enough to use 2% of wine yeast, and for obtaining dessert wines - 3%.

The scientific name of wine yeast sounds like Saccharomyces Ellipsoideus or Saccharomyces Cerevisiae, they are conditionally divided into several races. Separate representatives react differently to substances that are present in Sousl. There are, for example, yeast crops that die even with low alcohol content - only 5%.

Wild yeast is found on the surface of berries and fruits. In each wine-growing region there are types of yeast. When collecting grapes, along with a berry, a certain number of microorganisms fall, which give each separately taken a drink exceptional taste and aroma. As a result of adverse weather conditions, for example, in rainy years, an insufficient number of microorganisms are formed on the surface of berries. Reducing yeast also contributes to the spraying of grapes by chemicals. Yeast disputes are transferred from one vineyard to another with insects, as well as wind. In the case of a bad "harvest" wild yeast, they are specifically derived in laboratory conditions.

How to choose the best and how to store?

"How to choose the best wine yeast for cooking homemade wine?" - This question is more interested in novice winemakers. Wine-made experts advise only dry yeast.

The most famous and demanded wine yeast are two stamps:

Lalvin EC-1118. Yeast of a given brand Used for the manufacture of white and red wine. The product can wander at low temperatures and gives a small precipitate. With it you can make re-fermentation. Such yeast is mainly used to create cherry, chamber and apple wine. "EC" denotes that the product is characterized by low foaming, is able to clarify the drink and collect a precipitate. In an unrelated packaging, yeast is stored in a dry room for about three years. When opening a bundle of yeast, it is recommended to use for six months.
Lalvin KV-1118. This product is used for the production of red, pink and white wine, as well as champagne. The Lalvin KV-1118 brand yeast can restore the fermentation process. How to apply and how much add yeast to the wort is written on the packaging. You need to carefully follow the instructions so as not to spoil the final product. The composition of this brand of yeast includes only grape fungus and nothing more. In a closed pack, the product is stored in a dry dark place for thirty-six months. When opening the packing of yeast, it is necessary to use for seven months.

Useful properties of wine yeast

Beneficial features Wine yeast is due to their favorable effect on the human body. They contain a large amount of vitamins A, C, as well as other biologically active substances.

Wine yeasts are the main ingredient in the preparation of wine, which is useful for the heart (just once a day, drink a glass of wine to ensure normal heart performance). Also wine allows you to remove the nervous tension and relax.

Wine yeast is useful for strengthening the immune system, as they contribute to the early suction of the intestinal of food substances.

How to use to fermented wine?

Use wine yeast for cooking wine is quite simple. Flection of wine comes due to the vital activity of separately taken yeast. They are added directly to the grape mass. At a temperature of 15 degrees Celsius, yeast cells begin to multiply. Wine wanders until microorganisms use all sugar. After the yeast processes sugar, they will die and fall on the bottom, forming yeast suspension.

A alcohol, which is a product of vital activity of yeast cells, at a certain concentration can be dangerous for them.

Frying depends on many factors. So, at low temperatures, the yeast becomes sluggish and roam slowly, and with a high process, on the contrary, it takes place very quickly. Yeasts distinguish between ethers, which give wine a characteristic taste and fragrance. In order for fermentation to take place as efficiently as possible, it is important indoors to adhere to a certain temperature (at least +15 degrees Celsius).

How to apply for the preparation of other alcoholic beverages?

Wine yeast can also be used to prepare other alcoholic beverages (moonshine, cider, whiskey, honeycomb, beer).

To prepare a brawl on wine yeast, you need to know that such yeast requires feeding, otherwise the braga will not begin to wander. Yeast for Moonshine is better to take from the Lalvin brand. In moonshine, wine yeast initially need to breed warm water (in a ratio of 1:10) at a temperature of no more than thirty-five degrees. Next you need to pour into a mixture of sugar sand, thoroughly stirring and set aside about thirty minutes away. After that, the yeast mixture should be poured into a container with wort, close the sealant cover and remove into a dark place where the air temperature will not fall below fifteen degrees. The production of Braga will leave eight to twenty days. After the specified time from Braga, you need to remove the sediment and overtake the alcoholic drink a couple of times.

Frequently asked question among the beginners of the alcohol: "How to use wine yeast for whiskey?" Experts advise to mix about eight hundred grams wheat flour With a grain corn (approximately six kilograms of four hundred grams), then pour a mixture with water boiled (twenty-four liters it is necessary) and peel on low heat for five hours. After allowing the mixture to cool down to forty degrees, pour there approximately five kilograms six hundred grams barley malt, Approximately eight hundred grams of wine yeast, prevent good and remove in a rather warm dark place exactly seven days. After the specified period of time, the brawl must be sent to the distillation, after pouring into the barrel from the oak and remove to the side for insteading for about twelve months.

For the manufacture of cider It will take first to prepare a wiring of wine yeast (one hundred grams of crushed berries of rosehip, strawberries and Malinka, pour a half mug of warm boiled water, pour two tea spoons of sugar sand, closure to close the sealant lid and remove for three days in a dark warm room for insteading, silent daily ). Then, in the sterilized container, pour boiled juice apple, wine yeast wiring, close the tank with a sealed lid and retain to the side for fermentation for approximately four days. After time, the finished cider must be filtered.

To prepare apple Wine Using wine yeast, you should take about fifteen kilograms of apples, it's good to rub them with a cloth, remove the tail and bones, and put the pulp on the juice. Ready apple juice Pour into the container, cover the lid and remove to the side for fermentation about seventy two hours. After that, the juice needs to be strain, mix with one hundred fifty grams of wine yeast, with six kilograms of sugar sand, with eight liters of warm water, mix well, pour into a sterilized container, to put on a medical glove in a darkest floor and put in a dark room where the temperature will be no higher, But not less than twenty degrees. As soon as the wine stops to roam, it needs to be poured on a clean bottle, top to block the plug and remove approximately ninety days in a dark cool room (with an air temperature not higher than twelve degrees) for ripening.

For the manufacture of honeycomb on wine yeast, you will need to cook syrup first. To do this, you will need to pour about five hundred milliliters in a deep container. natural Honey, Approximately four liters of water and peel on low heat until the mass decreases twice. During cooking with syrup, you should shoot a foam and constantly interfere with honey fluid. After giving a liquid to cool down to forty degrees, then pour there approximately seven grams of dry wine yeast and add a pinch of hops. Next, the mixture must be pouring into the container, close by hydraulic and remove into a fairly warm place for fermentation smoothly for seven days. A week later, two carnations should be added to the brawl, about ten grams of cinnamon, pour a teaspoon of gelatin and rearrange the container in a cool place for about fourteen days. Two weeks later, Medovukhu must write to get rid of the sediment, then pour over clean bottles and again remove into a cool place to ripen about thirty days.

How to do at home?

Wine yeast can be bought in a winery store, and you can do at home at home on a specific recipe. To do this, it will take care of the preparation of the so-called wine Zavawa. Approximately 10 days before the start of cooking, berries are collected, for example, raspberries can be used. You can not wash the berries, you must choose ripe, but not rotten.

Summified berries are thoroughly mixed with sugar and diluted with water, then they are left to wander. After the juice tries several days, it can be used. Such starters refers to fast-fastened products, so it should be used in 10 days.

Also at home, you can cook wine yeast based on fig or raisins. You can not use raisins of low quality, as the dried fruit just molds. IN sugar syrup Sleep the handful of dried fruits. Capacity is closed, and then leave the source for 4 days. After dried fruits begin to wander, the mixture is filled with, and the juice is separated and used as a spoon for wine, baking, etc.

To make wine yeast from grapes, it is possible to initially prepare a glass bottle: wash and sterilize. Then in the container it is necessary to pour about two hundred milliliters of water, to pour about one hundred grams of sugar sand and add approximately four hundred grams of grape casis. From above the bottle you need to shut your cotton and put four days in a warm place, where the air temperature will not be lowered below twenty-four degrees. After the specified time, Zapvask needs to be a member using a gauze pocket. Wine yeast are ready.

The video is attached to how to make wine yeast with their own hands.

What to replace in the recipe?

Wine yeast can be replaced by some products in the recipe. For the preparation of wine it is possible to use a fritter made of raspberries, strawberries, currants, grapes, cherries.

The best substitute for wine yeast is considered raisins, since it is able to improve the quality of the fermentation of a alcoholic beverage, and also give wine more rich fragrance and taste.

The benefits of wine yeast and treatment

The benefits of wine yeast are due to their composition. This is a special bacterial culture, the basis of which is proteins (approximately 60%). Vitamins A, B, E and other biologically active substances were also discovered as part of these microorganisms.

With the use of products that were obtained by fermenting with wine yeast, observed improving digestive processes.

In addition to manufacturing wine, wine yeast is still used in home cosmetology as a component of therapeutic wrapping for the entire body. To smoke wrinkles and strengthen cellular immunity, you need to prepare the following mixture. Mix clay therapeutic, wine yeast, flesh, butter and grape leaves. The resulting mass should be applied to the body and turn into a film. Thirty minutes later, you need to take a warm shower. The procedure is recommended to perform once a week.

You can also carry out treatment with hydromassage baths. To do this, you need to fill the bath is not very hot waterSo that the temperature does not exceed thirty eight degrees, then add wine red wine, wine yeast, leaflets and grapes, honey, aromatic oils and therapeutic herbs. This procedure contributes to the removal of voltage of both muscle and nervous, improves blood circulation, normalizes the work of the heart and blood vessels, and also helps to fight cellulite.

Harm of wine yeast and contraindications

The harm of wine yeast is not proven, they are considered an absolutely safe product with proper use. They may be contraindicated exclusively with individual allergic reactions.

Wine is rightfully one of the oldest and most popular and alcoholic beverages today. The main key point of its preparation is the fermentation process. It is impossible to imagine without the use of real wine yeast. From their quality will directly depend on the appearance and taste quality of finished alcohol.

In order for fermentation to proceed correctly, the finished wine had a beautiful color, good fragrance And the taste, yeast need to choose the right and use.

All existing wines today are divided into dry, sweet, semi-sweet, sparkling, fastened and low alcohol. Depending on the color and appearance, they can be red, white or pink. For each type of wine, it is necessary to properly choose the appropriate variety of yeast. It is faithful to their choice and is the main rule and at the same time a guarantee of the successful manufacture of high-quality wines.

To activate the fermentation process, wine tremors initially need to be mixed with berry or fruit mass, which is a production raw material. The fermentation process will last exactly so much until the fungi completely recycle all sugar. About his end will testify the precipitate at the bottom of the container and the absence of strong gas formation.

The following rules must be followed:

The optimal fermentation temperature is from 15 to 20 degrees.
Fluid should not fall on the liquid, as they adversely affect the yeast microorganisms.
Must be observed proper dosage This component. 10 l consumption is: dry yeast 200 g, yeast yawskaya 300 g

Attention! It is allowed to use both the buses that remained at the bottom of the container after the preparation of the goat as a zeper substitute. But only when Zapvaska has already been broken. In this case, the flow will be 100 g of a 10 liter of liquid.

To prepare wine at home is allowed to use only wine yeast. Bakery and alcohol varieties of the product are not suitable. They will not allow to get really high-quality wine and are only suitable for making braga.

In this video, you can clearly appreciate the operation of wine yeast:

How to make your own hands at home?

If you can buy special wine yeast, it can be prepared at home yourself. To obtain a yeast yoke can use various types of berries and fruits. Most often berries with gentle pulp and thin skin, such as raspberry, currant, grapes, strawberries. Their application allows you to get not only home yeast of excellent quality, but also give the finished drink an unusual, thin and gentle natural flavor.

All kinds of fruits and berries can not be washed before use. It is on their surfaces that are the necessary microorganisms that will allow the berries to natural wine yeast. Particularly valuable are those of them that, on their surface, have a thin whitish flare. It is he who is evidenced by the presence of the necessary yeast microorganisms on the surface of the berries.

From Izyuma

Raisin is the most popular raw material when preparing a home wicf swarm before using it cannot be washed, as well as fresh berries. It is in the unwashed raism that the highest concentration of the necessary microorganisms.

It is prepared very easily and fast in two ways:

It is necessary to mix 100 g of sugar and 100 ml and warm the mixture to completely dissolve sugar on weak heat. Add to syrup another 100 ml of water room temperature. Two handstones are suited to the resulting mixture and all stirred. Then closed the dishes of gauze and remove to be fermented for 7 days. After a member of the gauze, it is filled with a garlary and use to be destroyed. The optimal temperature for fermentation is 20-24 degrees above zero.
It is necessary to crumple with the help of a meat grinder or rebuilding two sore rays to a casual consistency. Place the resulting mass in the bottle, add a compatible sugar to it, 1 cup of water. Gorlashko Tara Close with a cotton ball or a piece of gauze and leave in a warm place for 3 days. For 4 days, mixture to strain and use for cooking wine.

Reference! Home Wine yeast is always used in a liquid or mature form. Products Same industrial production Implemented in the form of dry powders.

For long-term storage, such a wine starter from the raisas is unsuitable. It must be used during the first day from the date of preparation. After this time, the concentration and viability of the necessary yeast bacteria is significantly reduced.

Video for visual understanding of the whole process:

For similar technology, you can cook home yeast from any berries.

Factory and "wild" yeast

You can buy really high-quality winery of factory manufacturers in specialized stores. There is a fairly wide range on their shelves. different species yeast from different manufacturers. Beginning winemaker is quite difficult to deal with such a wide sentence. Therefore, it is necessary to know that all this products are divided into three large groups:

Torulopsis Stellata. - These are microorganisms with an oblong form. They are used only for the preparation of expensive wine products with mold. For the preparation of wines of any other kind, they are not suitable.
Saccharomyces Chevalieri.have the form of an ellipse and are most often used in homemade winemaking. Suitable for both cooking red and white wines.
Saccharomyces oviformis - These microorganisms have an egg-shaped form and increased alcohol resistance. They are ideal for the preparation of homemade wines of the high fortress and port.

These are the main varieties of industrial wine yeast. Depending on the manufacturer, other types can also be presented in the ruler. Usually, the KV mark has products that not only allows you to prepare delicious white, pink wine or champagne, but also give it a more pronounced natural grape fragrance and color.

Marking EC on yeast, suggests that they can be used to prepare red and pink wines with a tart aroma and a refreshing taste.

Choosing and acquiring factory wine yeast, it is very important to carefully study the instructions and recommendations of the manufacturer. Failure to comply with these tips, dosage disorders or the use of an inappropriate type of wine microorganisms will lead to a simple translation of money and products in vain.

The most popular factory products of this species are Lalvin EC-1118 and Lalvin KV-1118 yeast. They are distinguished by high quality. It is the use of such yeast that allows you to get really tasty and natural wine With beautiful color and aroma at home. The indisputable advantage of such factory products is its ability to restore the fermentation process if it was broken.

Conclusion

Cooking wine at home is not really hard. Committed technological process And using only high-quality and fresh raw materials, even a novice winemaker will be able to achieve great success. But the main key to success lies in choosing the right and natural wine yeast.