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Lexicon

The largest wine encyclopedia in the world with 26,386 Terms.

0-9 A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

Saccharomyces

Name (German: Zuckerhefen, Zuckerpilze) for a yeast genus in the department of tubular fungi. The name is derived from the ability to utilize different carbohydrates (saccharum = sugar). The yeasts, which grow very rapidly under ideal conditions, can reach maturity within only three days. The most important species for the fermentation of beer and wine are Saccharomyces cerevisiae (baker's yeast) with the subspecies bayanus and uvarum and Saccharomyces carlsbergensis shown in the picture. The species Cerevisiae are also called "true wine yeasts" due to their positive strong fermenting properties. Others are S. bailii, S. ellipsoides and S. rouxii. Saccharomyces cerevisiae is also used for the synthetic production of insulin. For vinification, see yeasts.

Saccharomyces - Saccharomyces cerevisiae

By Mogana - The Murtey and Patchamuthu Ramasamy, CC BY-SA 3.0, Link
edited by Norbert F. J. Tischelmayer - Oct 2018

This page was last modified at 23 June, 2021 at 03:38.

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Dr. Christa Hanten

For my many years of work as an editor with a wine and culinary focus, I always like to inform myself about special questions at Wine lexicon. Spontaneous reading and following links often leads to exciting discoveries in the wide world of wine.

Dr. Christa Hanten
Fachjournalistin, Lektorin und Verkosterin, Wien

The world's largest Lexicon of wine terms.

26,386 Keywords · 46,992 Synonyms · 5,323 Translations · 31,720 Pronunciations · 203,030 Cross-references
made with ♥ by our author Norbert F. J. Tischelmayer. About the Lexicon

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