Which type of yeast is primarily used during the secondary fermentation of sparkling wines?

Champagne yeast is primarily used during the secondary fermentation of sparkling wines, specifically in the méthode champenoise or traditional method. This type of yeast, known scientifically as Saccharomyces cerevisiae, is specifically selected for its ability to withstand the high pressures that occur during bottle fermentation and produce a desirable range of fermentation byproducts, which contribute to the complexity and flavor profile of sparkling wines.

The advantages of Champagne yeast include its efficiency in converting sugars into alcohol and carbon dioxide, along with its ability to enhance the development of desirable flavors and aromas through autolysis—the breakdown of dead yeast cells that adds depth and character to the wine. Its robust nature allows it to thrive in the warm, anaerobic environment created during bottle fermentation, making it ideally suited for the sparkling wine production process. This is why it is the yeast of choice for sparkling wine producers around the world.

Other yeast types like wild yeast, which can introduce unpredictable flavors and faults, or brewer's yeast, which is not well-suited for the high pressure of bottle fermentation, are less ideal for this specific application. Neutral yeast is also avoided in the sparkling wine process since it doesn’t contribute beneficial flavor compounds during fermentation. Mastery of Champagne yeast is crucial for achieving the signature