This includes inoculating grape must with a specific strain of saccharomyces cerevisiae rather than relying on the wild ...

Through empirical observation, people learned that temperature and air exposure are key to the fermentation process. Wine producers traditionally used their feet to soften and grind the grapes ...

Saccharomyces cerevisiae. There are many populations of yeast that humans have used for millennia, including those that make wine, sake, lagers, cheese and baker's yeast. The genetic history of ...