酿酒师可能会让发酵过程只依赖于葡萄皮上的酵母和酿酒厂的设备，或者酿酒师会在被称为接种的过程中添加额外的酵母。在发酵、酿酒酵母或酵母酵母中使用了两种酵母(“酿酒工艺”2008)。在葡萄酒中，酵母的作用是产生积极的但也有负面的香气。例如，当酵母受到胁迫时，它产生一种叫做硫化氢的化合物，闻起来像臭鸡蛋。为了避免这种不良的品质，酿酒商可以向发酵槽中添加营养物质。发酵时间也影响葡萄酒的品质。
加拿大材料科学代写essay:酿酒师
The wine maker may allow fermentation to proceed relying only on the yeast naturally present on the grape skins and in the winery equipment or the wine maker may add extra yeast in a process known as inoculation. Two yeast species are used in fermentation, Saccharomyces cerevisiae or Saccharomyces bayanus (“The Wine Making Process” 2008). Yeast is responsible for the presence of positive but also negative aroma characters in wine. For example, when yeast is under stress it produces a compound called hydrogen sulfide, which smells like rotten eggs. To avoid this undesirable quality, a wine maker may add nutrients to the fermentation tank. The duration of fermentation also influences wine character.
