Understanding the Importance of Dry Wine Yeast in Wine Making and the Factors Influencing the Growth of the Market

Wine has been one of the most popular alcoholic drinks which is regularly consumed across the world. Prepared by fermentation process using yeast, wine can be made from different fruits such as grapes, cherry, blueberry, pomegranate, etc. In fact, the action of yeast is the differentiating factor between a fruit juice and wine.  

Importance of dry wine yeast

Dry wine yeast performs the most important role in the preparation of dry wine. Yeast converts fruit sugar i.e., glucose into ethanol and carbon dioxide. This process is nothing but fermentation which is the result of metabolic processes of the yeast. Dry wine is essentially wine in which there is no residual sugar left. Thus, for preparation of dry wine, fermentation process is continued till the yeast converts all the fruit sugar to ethanol. Different types of yeast are used for wine making such as Brettanomyces, Kloeckera, Schizosaccharomyces, etc. However, the most commonly used yeast for wine preparation is Saccharomycodes. The common use of Saccharomycodes is attributed to its ability to easily break down fruit glucose and sucrose, which ultimately results in easier wine making.

Factors influencing the growth of the market

The dry wine yeast market is predicted to grow at a healthy CAGR of 5% during the 2023-2032 period. The reason behind this steady growth of the market is the interplay of several factors. Firstly, rising urbanization has, in turn, led to an increase in the disposable incomes of people living in the cities. This has led to a surge in demand for wines which might help in the industry’s growth. Furthermore, rising demand from wine connoisseurs for high-quality red wine has led to an obvious increase in the use of dry wine yeast which will augment the growth rate of the market.

The dynamic nature of the industry can also be seen from the segmental analysis of the market. The dry wine yeast market is generally classified along the line of type, end-user, and sales channel. Based on type, the red wine yeast sub-segment is predicted to be highly dominant and experience an absolute revenue growth of $628 million during the 2023-2032 period. On the other hand, the white wine yeast sub-segment is anticipated to garner an absolute revenue of $463 million in the same period. In terms of region, the Mexico dry wine yeast market is projected to become the fastest growing with a CAGR of 9.7% during the 2023-2032 period.

Along with these factors, certain developments in the market have affected the industry indirectly. For example, in August 2021, Angel Yeast, a Chinese yeast company, announced the acquisition of Shandong Bio Sunkeen. As per the statement released by Angel Yeast, this acquisition will help the company to expand its technological capabilities and thus cater to the demands of the market comprehensively in the coming period. Also, in June 2023, Fermentis announced the launch of a new yeast, SafŒno™ FV 19, for production of red wine with premium aroma and taste. These acquisitions and product launches have benefitted not just the company but the entire industry in general.

The dry wine yeast market, to summarize, is set to witness huge growth owing to the huge role played by yeast in wine making. Additionally, the soaring demand for red wine and the growth of the industry in Mexico are the two factors which will strengthen the position of the market in the near future

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