“She Blinded Me with Science!”

What exactly do yeasts do during fermentation??

Sounds like a funny question that begs a funny answer; yet, for wine lovers, it is an important equation. It is a chemical equation that leads us all down the path of enjoyment.

To be precise though: during fermentation, a yeast cell takes one sugar molecule and turns it into two ethyl alcohol molecules, two carbon dioxide molecules, some heat and tiny amounts of a few by-products. One of the most important of those by-products is glycerol, which give wine a viscous, mouth-coating texture.

I thought that this equation was good for us all to be informed about. Mouth feel is an important aspect of the experience. You will see it as a descriptor in wine reviews. Interesting that part of that mouth feel is delivered by the yeast in fermentation!

Before I sign off, here’s a preview of upcoming posts. Yesterday, I attended a wine tasting event at Ann Kraemer’s Shake Ridge Ranch in Amador County, California. It was an amazing opportunity to taste the many different wines that are made with grapes from her vineyard. More to come on that. In the meantime, you can read more about Ann and Shake Ridge here and here.

Enjoy a great week!