Final answer:
The statement about dead yeast cells being capable of adding texture and flavor to wine post-fermentation is true. This process, known as batonnage, enhances the wine by adding complexity from the lees that remain after the yeast Saccharomyces cerevisiae has completed the fermentation process.
Step-by-step explanation:
The statement that dead yeast cells left behind after fermentation can be stirred through the wine to add a creamy texture and savory flavors is indeed true. After the fermentation process in wine making, the dead yeast cells, often referred to as lees, can be deliberately stirred back into the wine, a process known as batonnage. This technique is used to enhance the body and flavor profile of the wine, adding creamy and toasty complexities that are highly valued in certain styles of wines such as Chardonnay.
The yeast Saccharomyces cerevisiae plays a critical role in the fermentation process, whether it's for making wine, beer, or baking bread. The carbon dioxide produced by the yeast during fermentation in bread making helps the dough rise and become fluffy, while the alcohol evaporates during baking. In contrast, in winemaking, the yeasts convert the sugars in grapes to ethyl alcohol and carbon dioxide, with the alcohol being the desired end product.