How To Select A Yeast?
Posted 19 December 2010 - 02:03 PM
Posted 20 January 2011 - 10:41 PM
Posted 20 January 2011 - 10:52 PM
This is exactly where I started. Unfortunately this is an murky area full of unreliable anecdotal evidence and so many variables that it is nearly impossible to make a great decision. The good news is that if you pay attention to alcohol tolerances and temperature parameters of the yeasts you will be OK in most cases.
Posted 21 January 2011 - 03:57 AM
General workhorse,usually used for sparkling and restart stuck fermentation.
In red wine skin deriven aromatic compounds as well as oak (if used) usually "erase" any yeast originated aromas which develope during fermentation,12-24 months later you will usually be left with what the grapes supplied.
So fermentation deriven aromatics are not key here, High sugar tolerance (up to 26-27 brix) and high temp tolerance (to achive high color and flavour extraction) are important. Getting a complete fermentation comes first.
Also low nuetrient requirments are good which means its less likly to develope h2s or not finish dry.
Some yeast claim to enhance mouthfeel and enhance fruty esters,its up to you to call the shoot.
In white wine your essentially taking juice which is rather neutral in flavour and aroma ,
Here fermentation originating compounds are essential to achive charecter and in some verieties convert non aromatic to aromatic compounds (like in sugv blanc for example to get that signature citrus-passionfruit charecter).
Low temp tolerance is essentiall to maintain the already lacking verietal aromas.
Some yeast are chosen for their inabillity to tolerate so2 and very low temp in order to stop fermentation with RS.
Posted 21 January 2011 - 10:03 AM
Posted 22 January 2011 - 08:23 AM
The grape varieties you mention may have everything in the world to do with your yeast selection. I've grown Marquette, and I currently grow Petite Pearl. Both have a tendency to be very high in acid. For these and other acidic varieties, I'd suggest a yeast like 71B-1122, which not only enhances fruit character but, more importantly, has the ability to metabolize some of the acid at the same time. It's a win win. While it may not have all of the sensory characteristics claimed by some of the other "designer" yeasts, it has this one practical attribute that I believe trumps the aesthetics. In addition, it's reliable and doesn't have excessive nutrient requirements.
Would my vineyard's location possibly require a different yeast? In addition to Marquette, there are Petite Pearl vines here. What yeast would I pick them the Pearls? Why? And what other options for the Cabernet and the Marquette (and why)?
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Posted 22 January 2011 - 09:56 AM
p.s. this is also related to various things i have read in various articles, etc. and also this is what the kit wines makers use.
Posted 22 January 2011 - 10:20 AM
Posted 22 January 2011 - 10:47 AM
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