If you have embarked on a tasty mission to produce your own homebrew wine then you should realize that you can only get great wine with efficient yeast cellular respiration. Cellular respiration during wine production is the reaction that takes place once yeast is introduced into the must or mixture containing grapes or other ingredients along with water and sugar.
Respiration takes place during other fermentation processes too and it is the type of respiration that ultimately decides on the nature of the end product. For example, if you want to make bread at home then you will need to add baker’s yeast to your dough containing wheat flour, sugar, and water. In this mixture, aerobic yeast respiration takes place due to the presence of oxygen and the result is formation of mild levels of ethanol along with carbon dioxide gas, which results in forming tiny bubbles in the dough. The formed ethanol is burnt off during the baking process and the porous and bubbly dough gets transformed into bread once your baking process is over.
However, making wine at home requires yeast cellular respiration of a different type since you would want to produce strong wine alcohol or ethanol at the end of the fermentation process. In such a case, you will need to restrict the entry of oxygen during the fermentation process by fitting an airlock on your fermenting bucket or carboy. This will prevent oxygen from entering the vessel and force the must or mixture to go into anaerobic cellular respiration where each molecule of fermentable sugar is split into two molecules of ethanol and two molecules of carbon dioxide. The result is strong wine that can be made even stronger by repeating the entire fermentation process by adding more yeast to the wine must. Stronger alcohols and spirits are made by distilling the mixture to vaporize and re-condense the ethanol so as to create extremely strong drinks.
The human body too indulges in cellular respiration. For example, when you walk, run, or exercise then your muscles might end up producing lactic acid if they are starved of vital oxygen. This could translate into pain in the form of a burning sensation. Successful cellular respiration results in the formation of a molecule called ATP or Adenosine Tri-Phosphate that contains energy. Your wine kit too will cause yeast respiration that will result in great tasting wine with the desired alcohol strength and character provided you have also used robust wine yeast such as turbo yeast for the sugar fermentation process.
Using ordinary wine yeast could result in inefficient yeast cellular respiration that could end up with slow or stuck fermentation and you could simply end up with a damaged batch of wine that could mar your enthusiasm to make great wines at home. It is thus robust wine yeast that will start the right type of fermentation in your must and produce strong alcohol even if the must temperature rises after addition of yeast or if the alcohol strength rises due to successful fermentation.
It is very important to understand and master the yeast fermentation process when making wine at home. You should understand that using hardy yeast such as turbo yeast and restricting the entry of oxygen during the fermentation process will encourage efficient yeast cellular respiration that will certainly reward you with great-tasting wine.