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Magazine Archives: Oct. 15, 2006

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The Unseen Engine of Fermentation

Yeast is a vintner's closest ally—and potential adversary
Daniel Sogg
Issue: October 15, 2006

People may call themselves winemakers, but it's not entirely true to say that vintners make wine. The actual winemaking process—the transformation of grape juice into grape wine through fermentation—is performed by a single-celled fungus, yeast. Used for millennia to make bread, beer and wine, yeast consumes sugar and other nutrients to produce alcohol, carbon dioxide and heat, among other compounds.

For the full article, check out the new issue of Wine Spectator, on newsstands October 15, 2006.

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