hiivakannat

Hiivakannat is Estonian for "yeast strain" and refers to a lineage of yeast selected for specific fermentation traits. In general usage the term denotes a genetically related group of yeasts used to convert sugars into alcohol and carbon dioxide. The most common species is Saccharomyces cerevisiae, though other yeasts are used in specialized fermentations. Strains differ in fermentation speed, sugar utilization, alcohol tolerance, temperature range, flocculation, and aroma production.

In baking, hiivakannat are used to leaven dough and develop flavors. Baker's yeast strains are chosen for reliable fermentation at practical temperatures, balanced gas production, and predictable rise. Flocculation and dryness influence dough handling and crumb texture, and some strains are preferred for breads with long fermentation, dough stability, or sourdough-style acidity when used with lactic acid bacteria.

In brewing, hiivakannat include top-fermenting ale yeasts and bottom-fermenting lager yeasts, selected for attenuation, flavor profile, and fermentation temperature. They produce different esters and phenols that shape aroma and taste. Commercial beer yeasts are selected for clean or fruity flavors, hop tolerance, and stable performance across batches.

In wine and other fermentations, wine-yeast hiivakannat are chosen for high alcohol tolerance, sulfite resistance, and specific aroma production. They influence fruity, floral, or spicy notes and can help minimize off-flavors. Some strains are optimized for stuck fermentations or cold fermentations.

Most hiivakannat used commercially are domesticated, non-genetically modified strains derived from natural isolates through selection; some engineered strains exist. They are generally regarded as safe for food and beverage production under applicable regulations, with labeling and traceability requirements in many jurisdictions.