By Kori ~ April 2nd, 2009.
This weekâ€™s Wine Word of the Week is yeast.
Official definition from Jancis Robinsonâ€™s The Oxford Companion to Wine:
Yeast, microscopic, single-celled fungi, having round to oval cells which reproduce by forming buds, are vital to the alcoholic fermentation process, which, starved of oxygen, transforms grape juice into wine. Sugars are used as an energy source by yeast, with ethanol and carbon dioxide as major by-products of the reactions.
Laymanâ€™s terms from Kori:
Yeast is the microscopic organism responsible for the fermentation of grape juice into wine by converting sugar into alcohol.
Filed under: Wine Word of the Week