Cerevisiae, is never found wild, but the wine yeasts occur abundantly in the soil of vineyards, and so are always present on the fruit, ready to ferment the expressed juice.
Cerevisiae I., S.
Cerevisiae II., S.
Cerevisiae takes io, S.
Cerevisiae, and not associated with S.
Of the greatest importance is the alcoholic fermentation brought about by yeast cells (Saccharomyces cerevisiae seu vini); this follows the equation CH120 6 =2C 2 H 6 0+2CO 2, Pasteur considering 94 to 95% of the sugar to be so changed.