Which yeast strain is commonly used in winemaking for alcohol production?

The yeast strain commonly used in winemaking for alcohol production is Saccharomyces cerevisiae. This specific yeast is highly favored in the winemaking process due to its ability to efficiently ferment sugars into alcohol, producing desirable flavors and aromas that enhance the wine. Saccharomyces cerevisiae is known for its robust fermentation properties, tolerance to high alcohol levels, and ability to operate under various conditions that can arise during winemaking.

In the context of winemaking, the fermentation process is crucial as it transforms the sugar content of the grape must into alcohol and carbon dioxide. Saccharomyces cerevisiae is particularly suited for this task because it can thrive in the high-sugar environments typically found in grape juice and can also withstand the increasing alcohol concentration as fermentation progresses. Additionally, it plays a significant role in defining the character and quality of the final wine.

In contrast, other listed choices do not serve the same purpose in winemaking. Brettanomyces, for example, is often considered a spoilage yeast rather than a controlled fermentation yeast, as it can produce volatile compounds that may lead to off-flavors. Lactobacillus is a bacteria primarily involved in malolactic fermentation, which is a secondary fermentation process used in winemaking