Spiced Wines and the Black Bull Turbo Yeast

Danish Black Bull Turbo Yeast is an outstanding value and cost-effective option, providing quick, clean fermentation at an extremely reasonable cost. Highly temperature tolerant, this yeast ferments up to 18% alcohol within five-6 days.

One of the many applications of this yeast is creating spiced wines for use in homebrewing of Kool-Aid type beverages. Furthermore, this yeast is widely utilized in alcoholic fermentation of fruits and base alcohols, including brandy.

Spiced winemaking involves infusing aromas and flavors from spices into must (fermenting liquid) via yeast cells releasing volatile compounds, which then hit aroma receptors in human nose and mouth to produce desired flavours – this process mirrors how grapes release aromas when crushed or squeezed, creating unique, distinct flavours.

Spiced wines can be created using various strains of yeast, but maltose-negative yeast such as Yeastline are ideal. These strains of yeast convert sugars found in must into ethanol and CO2, preserving original fruit flavors while producing more ethanol than was originally needed.

Yeastline can do this because its cell walls contain high concentrations of Trehalose, an amino sugar found naturally within yeast cell walls that acts as a buffer and prevents stress-induced breakdown. This enables the yeast to survive even in extreme temperatures without needing to be rehydrated prior to adding into must or wort fermentations.