The addition of cultured yeast normally occurs with the yeast first in a dried or "inactive" state and needing to be reactivated in warm water or diluted grape juice prior to being added to the must.
The purpose of the starter solution is to achieve a greater density of yeast than contained in the original culture sample so that the cultured yeast will dominate the fermentation process, ...
(The skins impart a red wine’s color and tannin.) After crushing and destemming, the must - juice, skins and seeds - is inoculated with a cultured yeast and fermentation ensues, ...
Fermentation will often start naturally with yeasts on the grapes, but cultured yeasts may be added. The process generates much heat, and temperature control during alcoholic fermentation can have a significant effect on the style of wine produced.
Inoculate: Process in which cultured yeast is added to the juice for fermentation.', '', 250)"; onMouseout="hideddrivetip()"Inoculate ...
PURE YEASTING
Uses cultured yeast for fermentation to convert the must in the wine. Its reactions are more predictable than the 'spontaneous' yeast in grapes; whose fermentation can be difficult to control.
Yeast: The various microorganisms that cause fermentation. Wild yeasts are naturally present on grape skins, but special cultured yeasts are frequently used to ensure more predictable, controlled fermentations.
Some winemakers prefer to add cultured yeasts rather than rely on the action of wild yeasts.
yeast, micro-organisms of many types which can encourage all sorts of chemical changes, including fermentation. Traditional wine producers tend to rely on ambient, invisible yeasts whereas modernists prefer specially cultured yeasts chosen for ...
Yeasts are micro-organisms which convert or ferment sugar into alcohol. Naturally present in vineyards and on grapes but locally, wild yeasts are usually killed by addition of sulphur, and cultured yeasts added.
 See also: Natural, Bottle, Alcohol, Grape, Yeast
  
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