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Yeast: Micro-organisms that convert sugar to alcohol and carbon dioxide in the process known as fermentation. The predominant wine yeast, saccharomyces cerevisiae, is the same micro-organism that ferments beer and makes bread dough rise. Three categories of yeasts are common, including cultured, natural and wild.
Yield: The quantity of grapes or wine produced measured in tons per acre or hectoliters per hectare. Although it is true that overcropped vines with high yields produce less-concentrated grapes, it is not true that lower yields always mean higher quality. Different soils, vineyards and varieties are able to successfully carry different levels of crop.
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