Yeast For Noiret
Posted 03 September 2010 - 09:30 AM
What yeasts are people using for Noiret? This grape is fairly new on the scene so I am assuming that there is still a lot of experimentation going on here. Please let me know of your successes (and failures- its bad enough when we screw up, hopefully we can help others from the same goofs).
My fall back choice is the Red Star Pasteur Red which I have been having good success with in my homegrown Cab. Franc for the past two seasons.
Thanks for your input.
800 vines; 550 in production:
Posted 03 August 2013 - 10:20 PM
The 2013 Lallemand Fermentation Manual (free) has a new section on yeast pairings for hybrid grapes. Noiret is one of the grapes for which they make many suggestions. Take a look.
Posted 04 August 2013 - 08:04 AM
This is the link to the afore mentions PDF. I have never tried any of the yeast strains they recommend. I have had Noriet done on GRE and D254. I think the GRE did better then the D254, but that should be said with a caveat. All Noriet that I have had has been grown in the south which I feel brings of a weird vegetal character. I think it is due in part to the growers not following Cornell's harvest advise. Cornell recommends harvesting around 18 brix. The longer southern growing season will easily allow Noriet to hit 22 to 24 brix before the acid falls to pieces. I think the growers assume since the acid numbers are holding together, there is no harm in letting the sun bump up the brix.
Taking life one bottle at a time.
Posted 05 August 2013 - 07:35 AM
I used Maurivin B, my go to yeast for wines that have a higher acidity and will undergo MLF. I think my Noiret turned out well; it even won a silver medal. I liked the Noiret so well, that this year I'm switching from my usual Chambourcin to Noiret. Also, be sure to add a handful of american oak chips and/or a fermentation tannin into the fermentation to reduce any vegetal flavors.
As an added note; the last time I made a Noiret I also blended some with Corot Noir which turned out well, with the Corot toning down the pepper notes of the Noiret. I think you'll do well with the grape. Good Luck.
Noiret; Muscat; Vignoles; Pear/Apple, Zinfandel/Merlot/Cab-Sav Blend; Elderberry; Blackberry/Elderberry;
0 user(s) are reading this topic
0 members, 0 guests, 0 anonymous users