Also known as brewer’s yeast or baker’s yeast, Saccharomyces Cerevisiae is the species of yeast that is instrumental in wine-making. It is considered predictable, ferments vigorously and can tolerate the relatively high levels of alcohol that wine achieves. The must (grape juice) is often inoculated with saccharomyces cerevisiae deliberately, but there are usually other yeasts that are on the skins of the grapes themselves or in the winery air that are also involved in fermentation.
