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Wine yeast cells are naturally found in the soil of vineyards and fruit crops. They are transmitted, for example, by insects, rain splashes and wind on the fruits. The metabolism of the yeasts is crucial for the quality and taste of the wine, so fermentation should not be left to chance. Pure breeding yeasts eliminate the risk and reliably ensure complete fermentation and unfolding of the bouquet.
In contrast to bacteria, which multiply by splitting (schizomycetes), yeasts multiply by budding (budworm). With the yeasts there are many subdivisions in Heferassen. The names of the Heferassen refer to their place of origin. They are isolated from the trunks occurring there. The good qualities are bred. It is intended, with the good qualities of the breed to give the respective juice the optimal transformation.
Make wine yeast
Wine approaches serve primarily the propagation of yeasts. It is ensured that a vital and fermentable yeast is given in the wine approach. If you rely only on the natural yeasts in the fruit, you will often be disappointed. It comes to a spontaneous fermentation, the result is uncertain. It is better to use purebred yeasts that are sure to give you the best results.
O, 5 l of naturally cloudy apple juice
0.5 g yeast nutrient salt
50 g of sugar
Pure Brewer's Yeast (ideally dry yeast)
You give all the ingredients in a bottle, but the top still enough space (rising space) for the foam has. The bottle is closed with a cotton ball. Of course, the ideal is the use of a fermentation tube. If kept at room temperature, the fermentation should start within two days. If the starter culture vigorously ferments, it can be put in the must. The fermentation starter contains little sugar. Therefore, the fermentation decreases quickly.
A starter can be kept in the fridge for a few days. If microorganisms get in, it spoils quickly. Mold also grows in the refrigerator, albeit slower. The Gärstarter must not be musty or vinegar creep, then he is already spoiled.
Only when the starter is ready, you prepare the actual wine approach. For every 10 l of wine 50 to 100 ml of starter are sufficient. When the yeasts have settled, the starter must be shaken up before adding it.
To increase wine yeast
You can multiply the purebred yeasts yourself. That's awkward though. But they multiply best themselves. Wine yeasts multiply by budding. The cell sprouting can take place up to 35 times. It mainly sugar is needed. See text above!
Who wants to win a yeast strain as pure breeding, requires a fermentation sample or highly diluted yeast suspension. This is streaked in a Petri dish. The yeast proliferates on the surface of the nutrient medium. After a few days, a visible, mostly hemispherical cell colony emerged from each yeast cell. With an inoculation loop one removes an exposed, pure colony and spreads this out in several culture tubes on slanting agar. So the Anstellhefe is won. For a stem strain, the cultures have to be repainted every six months.
To grow wine yeast
Pure Breeding Yeast is bred and optimized for a particular area of use, depending on the strain.
For instructions see: netbeer.org/content/view/17/lang,de_AT/