Boréleszt

Boréleszt is a term of Hungarian origin. It literally translates to "wine yeast" or "yeast for wine." In the context of winemaking, Boréleszt refers to the specific strains of Saccharomyces cerevisiae yeast that are naturally present on grape skins or are intentionally added to grape must to initiate and carry out alcoholic fermentation. These yeasts consume the sugars in the must (grape juice) and convert them into ethanol (alcohol) and carbon dioxide. Different strains of Boréleszt can influence the aroma, flavor profile, and overall character of the resulting wine. Winemakers often select specific commercial yeast strains to achieve particular results, or they may rely on indigenous yeasts present in the vineyard and winery environment, which is sometimes referred to as spontaneous fermentation. The activity of Boréleszt is crucial for the transformation of grape juice into wine, and its management is a key aspect of viticulture and oenology. The proper temperature and nutrient conditions are essential for optimal yeast performance during fermentation.