Single-celled microorganisms used to convert sugar to alcohol and carbon dioxide during fermentation.


In STILL WINES, yeasty describes an AROMA suggestive of the yeasts used in FERMENTATION. The quality should not be pronounced. In Champagne and SPARKLING WINES, it refers to the aroma of bread dough, considered positive… Continue reading


The measure of how much a vineyard produces. In general, very high yields are associated with low-quality wine, and low yields are associated with high-quality wine. However, the relationship of yield of grapes to wine… Continue reading