Hi all,
I've been interested for some time in the different flavours/aromas that different yeasts lend to wines given lees contact. For those who age sur lie or better still conduct lees stirring, have you noticed particular influences from different yeasts?
The Narbonne CC strain seems to lend a lovely fruity (almost tropical lees stirred Chardonnay style) aroma, 71B-1122 seems more creamy (wines made with this have been described as "fruit and cream" when lees contact influence was heavy), and the French GVN strain seems to reinforce a fruity-creamy combo (though I haven't used it as much as the previous two). The Bordeaux strain 7013 seems less favourable to me but no doubt the influence is more subtle on reds and I haven't had too many wines age sur lie with this yeast so far anyway.
Anyone else care to share experiences?
Ben Improved Winemaking