The yeast we use to brew beer and wine differs dramatically.
The yeast for beer is tamed to the limit and can no longer survive on its own. Wine yeast, however, is the wilder kind and do well in the wild.
It appears from a study in the journal Cell. Where scientists have examined the genes of the variants of the usual yeast we use today in the
production of alcoholic drinks and bread.
They constructed a family tree of the different variations that reveal that they originated from the 1500s.
When discovered apparently the people that you could get a better fermentation process if you took a bit of sediment from a previous successful
Thus started a selection process that led to today's domesticated yeast variants. The principle was the same as in animal breeding and plant
There are five major variants, one used in the production of rice wine, sake, one for use in winemaking, variant for bread production, and two
different types of beer brewing.
The beer is extremely tame
All these clearly different from the wild form of the yeast, especially the two that used when brewing beer. They cant longer procreate sexually
without is practically sterile and incapable survive alone nature.
The beer yeast is in other words hard domesticated, as some extreme breeds.
Interestingly, this is not the case with the yeast variant used in winemaking. It is as old as the beer yeast, but not as hard tamed. It can reproduce
sexually, and is fully viable in nature.
The reason is likely that beer brewed year-round, which has made beer yeast completely independent of the ability to survive on their own. Wine,
however, is produced only at a certain limited time. The rest of the year must pass the yeast itself.
edit on 2016102 by tikbalang because: images