Yeast Ester Formation

Dick,

I pretty much stick to Lalvin; I like their yeasts. If you email a specific question to Clayton Cone he gets back to you pretty quickly. I would think Wyeast and Red Star would have similar sites, I think the wine lab had something too. I think they speak in generalities on purpose; it's hard to say what will really happen given so many variables.

Joe

Dick, I think little work has been done in this regard. Many of the academics seem to feel yeast has only a small effect on the odor and flavor characteristics of AGED wines. See "Principles and Practices of Winemaking" by Boulton, et al Lum