Wine A to Z

Yeast

One-cell micro-organisms that convert sugars into alcohol and carbon dioxide. Can be “wild” (i.e. naturally occurring on the skins of the grapes) or cultured. Cultured yeasts are more common in the bigger wine industry and particularly outside of Europe due to their ability to produce consistent results, but wild yeasts are becoming fashionable as they are claimed to produce more interesting wines.

Yeasty

The flavour of the yeast used to ferment the wine.

Yield

The productive capacity of a vine or vineyard. It has long been accepted that low yielding vines produce the finest wines, although modern clones and viticultural techniques have produced good, but seldom great wines from higher yielding vines.

Young

A fresh, fruity, un-oxidised and possibly slightly yeasty aroma.