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Generic name given to a group of single-celled microorganisms (microscopic fungi) capable of producing zymase, the enzyme responsible for converting sugars into alcohol during fermentation of a sweet liquid. The most important yeasts in wine making are those of the genus Saccharomyces. There is no morpho-physiological or functional difference between wild and selected yeasts of the same Saccharomycetae species. (vinif.)

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