What activity do wine yeast perform??
Yeast, they require a sufficient amount of diluted sugar to develop, WITH 1 kg. they produce sugar 1/2 kg. alcohol and an equal amount of the gas called carbonic anhydride. We all know this gas, because we find it in soda and beer. However, this is not the main value of purebred yeast, because common yeast also decomposes it. It's all about time, because noble yeast breaks down much larger amounts of sugar much faster, therefore they produce much more alcohol, thus inhibiting the growth of wild yeast, which could adversely affect the taste and aroma of the future wine, and even completely spoil our work, causing, apart from the profession, also material loss. The positive effect of wine yeast does not stop there. Wine yeast adds a characteristic wine aroma to the drink and this should be considered one of their most important advantages. Thus, the fruit juice fermented on this yeast acquires the proper aroma and wine taste, it is also for this reason that pure wine yeast should be used. Wine yeast e.g.. Málaga gives the wine a constant flavor and aroma characteristic of a given wine. The understandable thing is, that we cannot expect this from beer or bread yeast. Taking advantage of this property of purebred wine yeast, it is possible to obtain a wine that mimics the best types of grape wines by the appropriate selection of fruit and the use of an appropriate type of yeast., while remembering, that these characteristics only fully develop after the wine has matured for some time. If we add more, that thoroughbred wine yeast accelerates the clarification of wine and that the wines made from it are very durable, then we will have the totality of their irreplaceable action. But who doesn't even care about it, in order to imitate grape wines in their products and the mixing of juices recommended for this purpose is often not used, must use yeasts of these species, as given in the detailed section for each fruit, because these species were considered the most appropriate on the basis of many years of trials of many fruit-growing practitioners and theorists, and only this way the wine will acquire a wine aroma, best suited to the species of fruit. You can also use any kind of yeast for each fruit juice, in this case guided by a personal preference for the taste and aroma of wine.
However, it is often the case, that people, who have not heard of wine yeast, they use ordinary bread yeast and most often attribute the failure of the wine or its unsuitable taste to it, quite unfairly bad wine-making regulations. Others are using bread yeast again, because they managed to get quite good wine from them, not knowing, however, that with the same effort and cost, and with the use of fine wine yeast they would have obtained a wine incomparably better, and gaining many more positive features when stored.