"none in Champagne and similarly double fermentation brews"
Actually I think you will find champagne type wines contain are actually more likely to contain more yeast than ordinary wines. The reason for this is the method that the "fizz" is created. There is a secondary fermentation in the bottle caused by adding sugar. A process known to any home brew enthusiast. The yeast in the wine causes a secondary fermentation and the fizz. The yeast is then removed as far as possible by storing the bottle upside down and removing the yeast sediment. This method is effective but is obviously not guaranteed to remove 100% of all the yeast .
The yeast by the way is largely responsible for the 'biscuity' taste of champagne
Ordinary supermarket wines on the other hand are likely to have been filtered several times with the express intention of removing all viable yeast cells which could cause an undesirable secondary fermentation and cloudiness in the wine. Modern filtration methods methods are extremely effective and it is highly unlikely that a bottle of plonk from your supermarket contains any yeast.
I reckon your wife is stringing you along. Can only drink champagne eh ;-0
If you really want to be one safe side any distilled drink will of course contain no yeast. She might wish to move on to Cognac. :-)
Last edited by: CGNorwich on Mon 16 Dec 13 at 15:31
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