convert this to more alcohol and carbon dioxide. The lees are then ricked into the neck of the bottle, frozen, and expelled via pressure of the carbonated wine. Types of yeasts used in winemaking Yeast taxonomy includes classification of yeast species depending on the presence or absence of a sexual phase. Therefore, some winemaking yeasts are classified by their asexual anamorph (or "imperfect" form) while others may be classified by their sexual teleomorph (or "perfect" form). A common example of this is Brettanomyces (or "Brett") that is usually referenced in wine and viticulture text under its asexual classification though some scientific and winemaking texts may describe specific species (such as Dekkera bruxellensis) under its sporulating sexual classification of Dekkera. Unless otherwise noted, this article will commonly refer to the asexual form of wine yeast. The most common yeast generally associated with winemaking is Saccharomyces cerevisiae which is also used in bread making and brewing. Other genera of yeast that can be involved in winemaking (either beneficially or as the cause of potential wine faults) include: Brettanomyces (Teleomorph Dekkera) Candida (Teleomorphs for different species from several genera including Pichia, Metschnikowia, Issatchenkia, Torulaspora and Kluyveromyces) Kloeckera (Teleomorph Hanseniaspora), usually the most common "wild yeast" found in the vineyard. Some species are known as "killer yeast" that produce inhibitory levels of ethyl acetate and acetic acid that can kill off sensitive strains of Saccharomyces cerevisiae Saccharomycodes Schizosaccharomyces, the only wine yeast that reproduced by fission whereas most wine yeast reproduce by budding. Zygosaccharomyces, very alcohol-tolerant and can grow in wines up to 18% v/v. Additionally this yeast can survive in extremely high sugar levels (as much as 60% w/w or 60 Brix) and is very resistant to sulfur dioxide. Aureobasidium, particularly the "black yeast" species of Aureobasidium pullulans found in moist cellars that can contaminate aging wine in barrels. Saccharomyces The yeast genus Saccharomyces (sugar mold) is favored for winemaking (for both grapes as well as other fruit wines in addition also to being used in brewing and breadmaking) because of the generally reliable and positive attributes it can bring to the wine. These yeasts will usually readily ferment glucose, sucrose and raffinose and metabolize glucose, sucrose, raffinose, maltose and ethanol. However, Saccharomyces cannot ferment or utilize pentoses (such as arabinose) which is usually present in small amount in wines as residual sugars. In addition to Saccharomyces cerevisiae, other species within the genus