For wine, yeast is carefully selected by oenologists based on specific criteria. It can be to reveal the aromas present in the grape variety and terroir, for adaptations to specific wine conditions (pH, alcohol content, prise de mousse, cool climate, hot climate, etc.) or for specific technological results (low SO2, low H2S or low acetaldehyde, etc.).
Yeast, through specific metabolic activity, will render non-aromatic compounds into odorous and volatile ones that help define the wine style and signature.
For beer, yeast uses the sugars present in the fermentation tank and turns them into alcohol.Each of the two main brewer’s yeasts produces different tastes -characteristic of lager beers or ale beers.
The fermentation of lager beers produces a more pronounced hop taste with overtones of sulphur, while ale fermentation has a higher alcohol percentage with more fruity, estery and malty aromas.