The Importance of Yeast in Champagne Making

Hey there, bubble enthusiasts! Have you ever wondered what makes your Champagne sparkle and fizz? It’s time to raise a glass for the unsung hero of your favorite celebratory drink: yeast in champagne making!

Are you ready to pop the cork on some bubbly knowledge? Here’s what we’ll be exploring:

• The science behind the sparkle
• How Champagne yeast differs from regular baker’s yeast
• What yeast contributes beyond just bubbles
• The magic of autolysis in creating complex flavors

From the vineyards of France to your flute, yeast in Champagne making is more than just a fermentation agent – it’s the conductor of a flavor symphony. Ready to discover why these microscopic maestros are the talk of the wine world? Keep reading to uncover the secrets behind those tiny bubbles and discover why yeast deserves a toast. Trust us, your taste buds will thank you later!

By the end of this article, you’ll be a Champagne connoisseur, impressing your friends with your newfound wisdom about the tiny organisms that make the magic happen. Whether you’re a wine novice or a seasoned sipper, there’s something here for everyone.

Sparkling wine has magic to it. Whether toasting a special occasion or adding a bit of glamour to an evening, something about those tiny bubbles gets us. But behind those bubbles is a fascinating science driven by a humble hero—wine yeast. Yes, yeast in Champagne making turns grape juice into a luxury drink full of fruit flavors. Each sparkling wine has its style, depending on the winemaking method used.

The Science of Sparkle: Yeast

Like all still wines, Champagne making starts with fermenting the grapes. However, unlike still wines, fermentation is a two-step process. The primary fermentation happens, and then the semi-fermented wine is transferred into bottles with yeast and sugar added to the base wine, which undergoes a second fermentation. This crucial step, called the prise de mousse or “capture of the foam,” is a vital part of the Champagne production process and creates different wine styles. The two-step fermentation, then the final wine aging before it’s released to the market.

During this secondary fermentation, the wine yeast consumes the added sugar and produces carbon dioxide.    The wine ferments inside the Champagne bottles that are capped with crown caps, and the carbon dioxide dissolves into the wine, creating those lovely bubbles we associate with Champagne.  Champagne’s flavors, aromas, and nuances owe a lot to the clever combination of yeast and sugar – a match made in heaven that results in something truly divine. The thick Champagne bottles are also designed to withstand the internal pressure that builds up during the traditional method of making Champagne.

Champagne Yeast vs Baker’s Yeast: What’s the difference?

You might think, “Can I just use baker’s yeast to make Champagne?” Sadly, no. While both are single-celled fungi of the Saccharomyces cerevisiae family, they are different yeast strains with different properties.

Champagne yeast has evolved to live in the harsh, high-alcohol environment of the Champagne production process. These tough yeasts have a higher alcohol tolerance. Champagne yeast can withstand and ferment in alcohol levels up to 12-14%, which is necessary for a sparkling wine. Baker’s yeast can’t go beyond 10%. While there would be alcohol, quite a bit of sugar would remain, and the result would be too sweet at best and undrinkable at worst.

They are also different in their acidity tolerance. The high acidity in Champagne can be a challenge for many yeasts, but this strain is adapted. These wine yeasts are also more pressure-resistant. As the secondary fermentation creates carbon dioxide inside the bottle, it also creates a lot of pressure. Champagne yeast can handle this; other strains might not.

You could technically use baker’s yeast, but the result would be unpleasant. You would end up with a wine that’s too yeasty, cloudy, or doesn’t sparkle as much. The unique properties of yeast in Champagne making, developed over centuries, can’t be replaced.

Beyond the Bubbles: What Yeast Imparts

It’s easy to focus on the bubbles, but yeast in Champagne making does more than just that. During both primary and secondary fermentation, the yeasts break down the sugar molecules into alcohol and release aromatic compounds called “esters.”

Esters, one of the byproducts of yeast’s hard work, add to the wine’s flavor profile big time and affect the final wine’s nuance and, ultimately, the drinking experience. For example, many Champagnes, especially those made with Chardonnay, have fruity green apple, citrus, or pear notes.

Floral notes whisper into the nose, with hints of honeysuckle and white blossom sweetness from the yeast. Biscuity or yeasty nuances are more pronounced in aged Champagnes. Yeast cells break down and release a compound called autolysin, which is responsible for this. This is why aged Champagnes often have “brioche” or “toasty” notes that connoisseurs love.

Autolysis: The secret to Champagne’s complexity

Let’s explore autolysis more deeply. It’s an essential part of how yeast in Champagne making affects the final taste. After the secondary fermentation, the dead yeast cells, or “lees,” remain in contact with the wine for an extended period. This aging process is called aging “sur lie,” meaning “on the lees.”

The complex compounds we associate with Champagne’s flavor slowly seep out during this time. This is like a low-and-slow barbecue—you can’t rush perfection, and those slow-cooked flavors are worth the wait.

The length of autolysis varies greatly. Non-vintage Champagnes, which are widely available and more affordable, often have a minimum of 15 months of aging. More prestigious vintage bottles can age for 5, 10 years, or more. Give the Champagne a moment, and it will start to whisper its secrets. Its different notes will start to mingle together in a harmonious dance that’s both familiar and surprising.

Yeast: The foundation of quality

Yeast selection is the choice of the suitable wine yeast to get Champagne’s desired taste and quality. Different yeasts have different properties and metabolisms. They release different compounds and create different flavor profiles in the final expression of the sparkling wines.

For high-quality bubbly vintners, select specific yeast strains that get the best out of their grapes. These can be cultivated in-house or sourced from reputable laboratories specializing in wine yeasts. Each producer keeps their yeast strain and how they use it a secret. Their house style has that special something that defines who they are.

Yeast in Champagne making: A Party in a bottle

Think of this the next time you pop the cork: those tiny bubbles are a world of science in a bottle where the yeast cell is the main star.

Yeast is more than just a fermenting agent in champagne making. In the making of this iconic drink, one ingredient is the conductor, skillfully combining the CO2 fireworks with rich flavors that sing in harmony.

Cheers to the future!

the last Bubble

The magic in every Champagne bottle is down to a little guy. The yeast in champagne making doesn’t get enough love. Next time you drink a glass, give the yeast a toast.