Champagne yeast

Martynenko, N.N., and Gracheva, I.M. (2003). Physiological and biochemical characteristics of immobilized Champagne yeasts and their participation in champagnizing processes A review. Appl. Biochem. Microbiol, 39, 439 45. 

Molnar, I., Oura, E., and Suomalainen, H. (1981). Study of volatile substances produced during the autolysis of champagne yeast. Acta Alimentaria, 10, 27-36. 

V/z ounces Tettnanger hop pellets, in boil 30 minutes Vz ounce Tettnanger hop pellets, in boil 5 minutes lVz ounces Cascade hop pellets, steep Red Star champagne yeast 1 cup dry malt extract, for priming... 

MEAD IS A NAME RESERVED FOR beers made with honey. These beers are usually brewed to high gravities. The sugars in honey are easily fermented and ending gravities below 1.000 are not at all unusual. Meads may have as much as 14% alcohol and are often made with wine yeasts, especially champagne yeast. 

This is very easy to make and produces a rather tasty mead. This is a traditional recipe, relying on airborne yeasts and, if you are worried about infections, you can use a wine or champagne yeast instead. 

Martynenko NN, Gracheva IM, Saiishvili NG, Zubov AL, El-Regisatan GI, Lozinsky VI (2004) Immobilization of champagne yeasts by inclusion into cryogels of polyvinyl alcohol means of preventing cell release from the carrier matrix. Appl Biochem Microbiol 40 158-164 (translated from Russian)... 

The catalytic capacity of several excreting pectolytic enzymes obtained from various yeast strains was examined using in vivo and biochemical techniques. Of the 33 yeast strains studied 30 were isolated from champagne wine during alcoholic fermentation. Only one yeast strain was found to excrete pectolytic enzymes and was identified as Saccharomyces cerevisiae designated SCPP. Three types of pectolytic enzymes were found to be excreted by SCPP polygalacturonase (PG), pectin-lyase (PL) and pectin-esterase (PE) [1]. 

The manner in which yeast contributes to the fermentation process was not clearly understood until 1857, when the French microbiologist Louis Pasteur discovered that not only does the fermentation process require any oxygen, but also alcohol yield is actually reduced by its presence. The amount of ethanol generated by this first alcoholic fermentation is about 11%. At this step, "champagne" is still actually a noneffervescent white wine, because the carbon dioxide produced during the first alcoholic fermentation is allowed to escape into the atmosphere. 

The secondary fermentation of Champagne production is now carried out by immobilzed cell technology. Moet Chandon utilize a plug of immobilized yeast cells for bottle carbonation (Mensour et al, 1997). 

The yeasts used in the production of mead are usually strains of Saccharo-myces cerevisiae, similar to that used in wine, beer, and champagne productions. These yeasts metabolize sugars, such as glucose and fructose, resulting in the formation of ethanol and carbon dioxide. Nevertheless, the yeast Hansenula anomala had also given good results (Qureshi and Tamhane, 1987). 

Montrachet (University of California, 522), champagne (University of California, 505), Steinberg, and French White yeast are used most commonly in the North Coast, though other strains are available. The first two are widely available in dried form and the second two have come from Geisenheim Institute, Germany, and Pasteur Institute, Paris, respectively. The latter no longer supplies yeast cultures. Some wineries maintain their own cultures from year to year, and occasionally fermentations will be allowed to proceed with the grapes natural yeast population. 

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