borélesztk

Borélesztő is the Hungarian term for wine yeast. Wine yeast refers to the various strains of Saccharomyces cerevisiae that are specifically used in the process of winemaking to convert sugars in grape must into ethanol and carbon dioxide. While wild yeasts are naturally present on grape skins and can initiate fermentation, winemakers often inoculate their must with selected strains of wine yeast to ensure a more controlled, reliable, and predictable fermentation process. These selected strains can contribute specific flavors and aromas to the wine, influencing its overall character. Different strains are chosen for their ability to ferment at specific temperatures, their alcohol tolerance, their nutrient requirements, and their impact on the sensory profile of the finished wine, such as ester production or sulfur compound management. The use of cultured wine yeasts allows for greater consistency in winemaking, particularly in large-scale commercial production, and is a fundamental element in achieving desired wine styles.