Ken
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Enology Notes 162.pdf 129.77K
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Sur Lees Pros And Cons
Started by
red_feet
, Jul 17 2012 11:23 AM
14 replies to this topic
#1
red_feet
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Posted 17 July 2012 - 11:23 AM
I just received a very interesting e-mail regarding sur lees ageing, lees stirring, etc. It's quite in-depth, so I thought some might enjoy the read.
Ken
Ken
bonum vinum laetificat cor hominis (at least I like to think so)
#2
hz3gzy
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Posted 19 July 2012 - 06:12 AM
Great info! Thanks
I wish they would have indicated which yeast strains that are best to use for lees stirring!
I wish they would have indicated which yeast strains that are best to use for lees stirring!
#3
red_feet
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Posted 19 July 2012 - 05:44 PM
Great info! Thanks
I wish they would have indicated which yeast strains that are best to use for lees stirring!
So true!
Ken
bonum vinum laetificat cor hominis (at least I like to think so)
#4
red_feet
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Posted 22 July 2012 - 07:21 PM
I see that, as of this moment, there have been 28 downloads of the file. Glad to know that some are able to get some benefit.
Ken
Ken
bonum vinum laetificat cor hominis (at least I like to think so)
#5
alvt
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Posted 24 July 2012 - 04:53 PM
Thanks Ken,
I appreciate you posting the information. I'll print this out for my library in the winery ( basement!)
Allen
I appreciate you posting the information. I'll print this out for my library in the winery ( basement!)
Allen
#6
Reverend Drake
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Posted 24 July 2012 - 09:09 PM
The ones I use most for extended lees contact are CYBORG (CY3079, looks like the word cyborg if I don't wear my glasses and look at it from more than 10 feet away, now I can't stop calling it that and it's std nomenclature at Cht. Ste. Michelle when I left).
D254 and Montrachet are also nice.
D254 and Montrachet are also nice.
#7
Lin Dixie
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Posted 29 July 2012 - 05:57 AM
Thank you!
2013: Apple, Peach, Strawberry, Blueberry. 2011: Cranberry-Apple, Pumpkin, Spiced Orange Mead, Strawberry, Straw-Pee, Pear, Guava, Cranberry, Cran-Pee, Apple, Pom-Pee, Blueberry, Blueberry Melomel, Mango, Mango-Pee. 2010: Apple, Peach, Cranberry, Blueberry, Pear, Strawberry, Concord Grape. 2009: Apple mead, Blueberry, Blackberry, Pear, Watermelon, Peach, Apple.
#8
Kirby
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Posted 30 July 2012 - 02:52 PM
Ken - Thanks for the info. My copy is now in the cellar.
#9
red_feet
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Posted 31 July 2012 - 09:01 AM
63 downloads now. I'm happy to see that people are interested in the info. I printed a copy to peruse offline. It gives me a lot to think about for the upcoming crush.
Ken
Ken
bonum vinum laetificat cor hominis (at least I like to think so)
#10
Doyle
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Posted 06 August 2012 - 05:04 PM
I have often wondered why no one has hired Bruce out here on the West Coast. He just keeps cranking out good stuff back at Virginia Tech.
#11
rpage53
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Posted 06 August 2012 - 07:43 PM
The yeast can have a big impact (and not in a good way) on sur lie aging. Thats the preferred choice for Chardonnay and it has been chosen for the rapid breakdown of cell walls to release all those good mannoproteins. The lees from some yeast can inhibit MLF and if you aren't aging in a barrel, can cause sulfur problems.The ones I use most for extended lees contact are CY3079
Adding Biolees is a more reliable approach for most amateurs.
Rick.
#12
red_feet
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Posted 07 August 2012 - 01:39 PM
The yeast can have a big impact (and not in a good way) on sur lie aging. Thats the preferred choice for Chardonnay and it has been chosen for the rapid breakdown of cell walls to release all those good mannoproteins. The lees from some yeast can inhibit MLF and if you aren't aging in a barrel, can cause sulfur problems.
Adding Biolees is a more reliable approach for most amateurs.
Rick.
I guess I must be using the wrong yeast; I've never had problems in getting MLF to proceed. I don't do batonnage during MLF, since the MLB don't appreciate oxygen. I have also used Biolees along with the fine lees for sur lie aging, and batonnage prior to and after MLF, or on wines which don't undergo MLF (by choice).
Ken
bonum vinum laetificat cor hominis (at least I like to think so)
#13
hz3gzy
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Posted 08 August 2012 - 06:21 AM
I have always stirred during MLF. I have never had a oxydized issue and it seemed to complete the MLF quicker.
#14
S Hofner
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Posted 08 August 2012 - 08:43 AM
Stirring during MLF can be benificial. However, care should be taken not to introduce to much O2 as it can lead to increased VA.
Scott Hofner
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Taking life one bottle at a time.
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Taking life one bottle at a time.
#15
red_feet
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Posted 08 August 2012 - 05:35 PM
Point taken!Stirring during MLF can be benificial. However, care should be taken not to introduce to much O2 as it can lead to increased VA.
Ken
bonum vinum laetificat cor hominis (at least I like to think so)
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