9 replies to this topic

[DickB]

Trying to get a foot up on the yeast aspect of winemaking... For the California Cabernet Sauvignon grapes now in carboys, a fellow experienced with them suggested Lalvin DR212. I did it. For my Marquette vines, some years from offering grapes, a fellow says that he uses Lalvin W15. But if these fellows didn't share info, how would I know what yeast to use? How does one go about it? 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)?

[Howie]

I can't address your specific questions, but I've had good luck with RC-212 on my reds. Here are two links: http://www.lallemand...yeast_chart.php , http://www.lallemandwine.us/cellar.php

[Canadian Corkdork]

The role of yeast in winemaking is chiefly to effectively convert sugar to alcohol without the synthesis of negative by-products and secondarily to promote the synthesis of desirable aromatics/flavour compounds. The impact on yeast is highly over-rated by winemakers since it is one of the few of many factors that they have direct control over. It is definitely good to select a yeast strain that is appropriate to the style of wine you desire to make, however you must keep in mind that the the selection of yeast strain is only one of the innumerable factors involved in wine production and as such, its impact is not any more important than any other factor in question (many of which you have little/no control over.)

[Calamity Cellars]

I can't address your specific questions, but I've had good luck with RC-212 on my reds. Here are two links: http://www.lallemand...yeast_chart.php , http://www.lallemandwine.us/cellar.php

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.

[Tomer1]

Yeast generally devide into three groups
Red
White
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.

[gregorio]

As a new winemaker, the most important factors in yeast choice are suitability to the fruit and reliability. Forget everything else until your winemaking skills mature. When you can identify a trait (good or bad) and know how to manipulate it correctly, then I'd say you are ready to fine tune your yeast selections and fine it is. Don't expect huge differences from one yeast to the next. It often takes a trained tongue to tell the difference. Yeast strains that are considered appropriate for a given varietal are typically very similar. Right out of the fermenter, however, you might find they are night and day different. Much of the unique characteristics they impart during fermentation will fade over time as the wine ages. However, in many cases, the wine will be consumed before this happens. Some of our own tests over the years have shown that some are still completely unique after many years. The most distinct example is our Merlot that we produce for another winery. Every aspect of the fruit and vinification is identical except they insist on MT while we use BDX. After several years in the bottle, the differences are still quite evident.

[NorthernWiner]

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)?

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.

[K-9]

I agree with Greg - KISS. I made my first real wines this year from my own grapes - for the reds i used Red Star Premier Cuvee and the white Lalvin - EC-1118. Reason - they ferment completely and they are neutral so i get to see more of the grapes that I am working with and their hydrogen sulfide creation was the most minimal from what i read and have been told by Steve I believe, and Howie and Knotsorich. I wanted a simple yet successful first batch. For ma at this stage - I will stay with what I have for a while. If I can ever get some pinot Noir grapes from somewhere or try the frozen buckets stuff I may try a more pinot oriented yeast. I was going for KISS all around in the process and success! I am very happy/pleased for my first attempt.


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.

[Doyle]

The key with your first fermentations is to stay out of potential trouble areas. It helps to read the descriptions and look at any comparison charts on yeast. I look to make sure the the yeast I am choosing does not have a tendency to generate H2S or have unusual high nutrient requirements. As a homewinemaker you are typically not having grapes tested for YAN and so you will be using standard Nutrient additions for both fermentation and Malolactic. Here is a link to the Lallemand chart and you can see the various characteristics side by side.
http://www.lallemandwine.us/products/yeast_chart.php

[Calamity Cellars]

When I was going through this process for the first time I was completely overwhelmed with the massive amount of information and opinions on this subject. After weeks of searching the net, reading everything I could, posting on this site, and talking with winemakers I made the decision to pick one yeast for reds and one yeast for whites. I call them my house yeasts. I based my decision on many factors including alcohol tolerance, temperature range, low H2S production and generally applicable production characteristics. The biggest reason I wanted one yeast was that allows me to compare other winemaking variables without considering yeast. For instance two batches, one going through MLF and the other not. (I did this with my chardonnay this year.) Same fruit same yeast same everything except ML. The single yeast also gives me better year to year comparisons. My riesling was flippin fantastic last year. I did everything exactly the same but they are a bit different this year. I guess what I am trying to say is that I chose a single yeast because I wanted one factor to have consistency in an endeavor that is consistently inconsistent. My choice, which I am not trying to sell to you, is D-21 for all of my reds and D-47 for all of my whites. Hope this helps confuse your quest.