Yeast-- wine yeast, beer yeast, bread yeast, women's yeast... what's the difference? I've heard people say...

Question

if you make wine, keep it far away from a bakery/ beer brewery. I heard a woman claim she can't help driving drunk because she had a yeast infection push her alcohol level over legal limits (the judge wouldn't let her off.)

I gather there're different types.
Please-- no wikis or websites ! I can look those up myself !
I'm trying to save time.

Suppose you HAD TO make bread with wine yeast or vice versa. No other yeast available.

No, don't give me places to order it! You're on another planet; all you have to work with is the one yeast, you don't know which. One yeast to rule them all & there is no other!!

I'm not saying would bread be like from the bakery. Would it be edible? That's all. Could you live on it?

I'm not saying would the beer/wine be as good as at the local pub. Could you distill alcohol from it to use as fuel? That's all.

Do women have to be careful around the bread/ beer/ wine yeast? How risky/dangerous is it?

Thanks! want more details? Just ask!

Answer 1

Just like there are many types of bacteria, there are many types of yeast. It is not just one entity.

There are species of yeasts that are good for bread, they will not infect people.
There are other species that are better for beer, and others for wine.
Women are not the only ones that can get yeast infections. There is a throat infection called Thrush that is a yeast. Persons who have been on antibiotics can get an intestinal yeast infection from killing all the natural flora in the intestinal tract.
There are several varieties of yeast that cause vaginal infections.
If you made bread from brewers yeast it would work, but no as well. Some people take brewers yeast as a food supplement for B vitamins.
You can make beer bread. In fermentation, the yeast est the sugar and break it down into alcohol and CO2 gas. In a good bred, you need lots of carbon dioxide gas. The baking evaporates the alcohol.
You do not absorb alcohol from a yeast infection. It is on the outside of the body, inside the vagina.
The yeasts are found in nature. If apples fall on the ground, they ripen and ferment. Cows can get drunk from eating them. The only reason they add yeast to wines is to control the type they have and their production. The fruit with naturally found yeasts will ferment on their own. You could ferment them to get ethanol for fuel. You would need a still to distill it from the mixture. The yeast can only make up to about 21 % before they kill themselves. Bacteia can take over then and cause the alcohol to further ferment into acid. That is how vinegar is made.

Answer 2

I will answer what I think to be true, however I'm sure others more learned that I on this topic can give you a better answer.

I'd say, yeast is just a bacteria. It consumes sugars and gives alcohol as it's waste material.

I expect there to be various types of yeast-bacteria. Perhaps this is why there are differences in the types of yeasts. Maybe one IS better for bread than wine, or why wine yeast is different than a woman's yeast.

IAs far as the yeast used for human consumption, in other words excluding women's yeast, I imagine the preferences come from years of trying different ones and learning that one type is better for this or another is better for that.

BUT....I don't see why a wine yeast wouldn't work to make bread.

I could be wrong tho.....because wine yeast works as I described above. Bread yeast is what produces the 'air pockets' in the dough, thus making it rise and creating all those little pockets and holes when the bread bakes. Perhaps this yeast produces a gas, as opposed to the wine yeast that produces alcohol.

Just food for thought, and this is my 2 cents worth.

Answer 3

Yeast are fungi and are not bacteria. Brewer's yeast (for beer and wine) and baker's yeast (for bread) are the same species of yeast (Saccharomyces cerevisiae), but there are different strains used to get different taste properties. All of the yeast strains will produce carbon dioxide during fermentation of sugar, resulting in carbonation of the beer or rising of the bread. The strains of yeast used for wines produce little carbonation and the wine is processed to minimize carbonation. Champagne yeasts produce significant carbonation.

You could used a single yeast to make either beer, wine or bread, you just might not like the taste, and obviously if your process allows the yeast to make alcohol, you could distill off the alcohol to use as fuel.

Several species of the yeast Candida are pathogenic and Candida albicans is a common cause of vaginal yeast infections. In contrast, Saccharomyces cerevisiae is generally non-pathogenic (meaning you don't have to worry about it causing an infection, unless you are immuno-compromised). So, you generally don't have to worry about getting a yeast infection when you are baking bread.

Answer 4

Wine / Beer yeast causes fermentation, bread yeast would not do the same. Bread yeast causes the bread to rise (levening), alcohol yeast would not cause the bread to level. And women's yeast is a parasitic agent that lives off sugar in the body system. A woman cannot obtain a yeast infection by eating too much bread, but she is more suseptible to them if she has a lot of sugar in her diet. If she has Candida (a disease that is characterized by excessive yeast in the body) then yeast in the bread may irritate it but will not be the culprit that caused it.
The differences in the yeasts are just like the differences in other bacteria, if you studied each closely you would find different characteristics and functions of each one. They also have some similarities in that they can perform operations that mimic one another, but they are not the same due to their specific genetic make up.

Answer 5

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Answer 6

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