Fermenting Yeast

Yeast used in wine fermentation is naturally found on the fruit itself. It shows up as a thin layer of dust on the grape skins. In industrial production this natural yeast is typically not the only yeast used. It is unpredictable and can produce unwanted flavors. Cultured yeast is added to the “must” to ensure complete sugar fermentation. Saccharomyces cerevisiae is the most common yeast used for wine production. However, the following list of yeasts are also widely used to create various flavors found in wines.


Saccharomyces bayanus

Saccharomyces beticus

Saccharomyces paradoxus

Saccharomyces pastorianus

Saccharomyces uvarum






Yeast used for beer fermentation is split into two different groups. Top fermenting yeast is used to produce ales, stouts, porters, kolsch, altbier and wheat beers. Bottom fermenting yeast is used to produce lagers, pilsners, dortmunders, bocks, and marzen beers. The most common top fermenting yeast is Saccharomyces Cerevisiae. The most common bottom fermenting yeast is Saccharomyces Pastorianus. There are hundreds of sub species of beer yeasts that provide different flavors to the brew. Below is a chart that describes some of the more popular brewing yeasts.