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Wine yeast cells, Saccharomyces
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Wine yeast cells, Saccharomyces
False colour scanning electron micrograph of wine yeast cells Saccharomyces cerevisiae (var. ellipsoideus), (tiny balls) on crystals of potassium hydrogen tartrate precipitated out from red wine & growing on the inner surface of the cork. The flavour of a wine depends on the variety of grape used, the soil, the weather etc. & the type of yeast found growing in association with the fruit. The yeast ferments the wine to a good alcohol level. In some winemaking processes the grapes are sterilized & the yeast added, but in the better quality wines the original or wild yeast (i. e. naturally occurring on the fruit) is used. Magnification: X940 (6x7cm). Original is bw print b250/279
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Media ID 6292513
© DR JEREMY BURGESS/SCIENCE PHOTO LIBRARY
Crystal Eumycota Fungal Fungi Fungus Mycology Naturemycology Saccharomyces Cerevisiae Wine Yeast
EDITORS COMMENTS
This print showcases the intricate beauty of wine yeast cells, Saccharomyces cerevisiae, in a false color scanning electron micrograph. The tiny spherical cells are seen growing on the inner surface of a cork, surrounded by crystals of potassium hydrogen tartrate that have precipitated out from red wine. The significance of these yeast cells goes beyond their aesthetic appeal. They play a crucial role in determining the flavor profile of wines. The variety of grape used, along with factors like soil composition and weather conditions, contribute to the unique characteristics of each wine. However, it is the type of yeast found growing in association with the fruit that truly transforms grape juice into an alcoholic beverage through fermentation. While some winemaking processes involve sterilizing grapes and adding specific strains of yeast, higher quality wines often rely on wild or naturally occurring yeasts present on the fruit itself. This allows for more complex flavors and nuances to develop during fermentation. With a magnification level at X940 and captured in print format, this image offers us a glimpse into nature's microscopic wonders within the world of winemaking. It serves as a reminder that even at such minuscule scales, organisms like these wine yeast cells can profoundly influence our sensory experiences when enjoying a glass of fine wine.
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