I’ve become much more interested in yeast varieties recently, prompted by my desire to become better at the finer points of wine/beer brewing.  I’ve found this site has a pretty good explanation of Lalvin-brand yeasts, one of which I’ve gotten from Thomas Creek recently (K1-V1116):

http://www.lallemandwine.us/products/yeast_strains.php

Another good site with some general explanations of a variety of wine yeasts is here:

http://winemaking.jackkeller.net/strains.asp

Lastly, in my research I found that the name given to the primary genus of most yeast strains is “saccharomyces”, which comes from the Greek words for sugar (sacchar) and fungus (myces).  I may begin calling yeast “sugar fungus” from now on.

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