Question

Why are yeast cells used to produce wine?

Answer 1

Hint: Yeast is a type of fungi which is involved in wine-making. The yeast is an anaerobic fungus that anaerobically metabolizes sugars to useful byproducts. This process is harnessed in the bread and wine industries.

Complete answer:
- We must know that yeast is a single-celled species classified as a member of the fungus kingdom. The other name for yeast is Saccharomyces cerevisiae. It metabolized anaerobically and the process is known as fermentation.
- Fermentation is defined as a chemical process involving the breakdown of glucose molecules anaerobically (i.e., without oxygen) and converting sugars – such as glucose – into ethanol and carbon dioxide.
- Wine is made through the fermentation of grapes. It is one of the most important ingredients in the wine-making fermentation process. It turns the sugars present in the grape juice to ethanol.By doing this, it reduces the pH level (makes it more acidic) of grape juice and also gives good quality, such as texture, taste, nutritive value, odour and other functional properties.
- The different types of wine tastes depends on the grapes used, the type of yeast used and it also depends on how long the fermentation was allowed to happen.
- Due to the addition of yeast, the fermentation process is carried out – which makes the distinction between plain grape juice and wine.

Note: Fermentation process is also used to make bread, kimchi, yoghurt and other foods.
Other than being important in the fermentation process, yeast is also essential for good gut health and preventing infections, but too much is not good either. Yeast infections and other complications could be caused by yeast build-up in the body.