cultivated yeast

cul·ti·vat·ed yeast

a form of yeast propagated by culture and used in breadmaking, brewing, etc.
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References in periodicals archive ?
This is billed as 'wild ferment' - meaning the wine contains naturally occurring yeast from the grape skins, instead of cultivated yeast - a lot of winemakers champion it.
Caption: Attendees sampled wines inoculated with both wild and cultivated yeast strains.
In comparison with breads made quickly with cultivated yeast, sourdough often has a mildly sour taste caused by the lactic acid that's been produced by the lactobacilli.
It contains essential B- vitamins ( B1, B2, B3, B5, B6, folic acid and B12) derived from naturally cultivated yeast that help support energy production and meet nutritional needs brought on by stressful living.
'It's important to add a cultivated yeast which is much more controlled and gives you alcohol percentages of 12 or 13 per cent.'
Joly's foundation argument is that if the grapes have been grown properly, in harmony with natural forces, there will be no need to "fix" them in the cellar with artificial interventions--no need for aromatic cultivated yeast strains, no need for osmosis (here used in its European sense of concentrating juice by water removal), no need for micro-oxygenation.
The relationship between wild fermentations and conventional, controlled fermentations with cultivated yeast strains is a little like the relationship between organic viticulture and conventional, agro-chemical viticulture.
Part way through fermentation, a small amount of cultivated yeast was added.