Yeast: Micro-organisms that convert sugar to alcohol and carbon dioxide in the process known as fermentation. The predominant wine yeast, saccharomyces cerevisiae, is the same micro-organism that ferments beer and makes bread dough rise. Three categories of yeasts are common, including cultured, natural and wild.

酵母：是一种微生物，它能够在酒精发酵过程中，将糖分转化成酒精和二氧化碳。最主要的葡萄酒酵母是saccharomyces cerevisiae，这种微生物同样也可以用于啤酒酿造和面包制作，因此这种葡萄酒酵母也被称为啤酒酵母或面包酵母。目前常用的酵母有三种类型：培养酵母、天然酵母和野生酵母。