The people that I am getting my fruit from suggested a "matched" yeast
strain to their clone. How important is it to use this yeast, or is it
just a suggestion and I should research other types. Also, how can you
"match" yeast with a particular plant clone, just curious.
Thanks again to all the experts here, I've been researching the
archives on how to treat my new French barrel that is being delivered
today. I know it's old hat to many of you, but I'm really excited
about having my first barrel in the cellar.
In my opinion, a lot of the hype about how the yeast affects the flavor is
pure bunk. It IS very important, however, to select the wine yeast that
will work best for you at the temperature you will be fermenting. For
example, if you are fermenting outside with the temperature in the 40s 50's
then a Pasteur Red will not work very well. Look at charts for the
operating range of the various strains.
That's pretty much how I feel too, it may matter on a very young
drinking wine (as in 3 months) but I just can't see this mattering in
winemaking. I know beer makers are very selective but you are drinking
that in 3 weeks at times.
Enjoy that barrel, I almost bought another this year.
Paul and Joe make good points.
Other than personal opinion, there seems to be little reason to believe that
yeast strain makes significant contributions to the flavor of _aged_ wine.
Here is a quote from Principles and Practices of Winemaking, page 181.
"........until evidence is presented involving verified replicate
fermentations and stringent sensory analysis, any effect of wine yeast
strain on flavor is disputable."
Del Mar, California, USA
In thinking on this subject in more detail, I think that certain strains can
indirectly affect the flavor. The flavor comes from the fruit, not the
yeast. Some yeast manufactures would lead you to believe that the yeast
itself yields a "blackberry" or "chocolate" or whatever descriptor you want
to use but I find this unreasonable.
What I do find reasonable is that the different strains of yeast have their
own range of temperature, pH, and nutrient needs under which they do best
just as individual plant species plants have their unique soil types,
temperature and soil chemistries under which they do best.
Different varieties of grapes have their own acid levels, pH, chemical
composition etc. Different strains of yeast could work best if the yeasts
needs are closely matched to the particular grapes chemistry and the flavor
compounds in the grapes are allowed to come through.
I have seen temperature ranges for various yeast strains but I have not seen
data on the other paramaters such as acidity, pH, certain needed nutrients
etc. If anyone knows of such a chart, please pass along the information.
I believe this would allow us to better choose which yeast to use for
certain musts characteristics. As we know, Cabernet Sauvignon, for example,
can vary in its chemistry depending on where it is grown and the particular
season. I think it is perhaps inadequate and perhaps misleading to state
that "Brand X" yeast is best for Cabernet Sauvignon because it gives it this
or that descriptor without knowing more about the chemistry of your musts
and the needs of a particular yeast.
Just my opinion
I have a doc file that describes the yeast strains temp etc and a pdf file
that matches yeast for types of grapes. If you want it send me an email and
I would be happy to send it you anyone interested.
The speed of light is faster than the speed of sound. This explains why some
people appear to be bright until they open their mouth.
I'm not so sure about this. Can't say that I've experimented myself
with differences in yeast affects, but as pointed out, the yeast can
make a lot of difference in beer so why not wine. For example, using a
neutral strain compared to one that attenuates less could produce a
wine with different body and mouthfeel, or using a yeast that produces
more esters than another strain should show up even after considerable
Here's a study comparing the same white wine after fermenting with
different strains of yeast. Tastings conducted 3 months after
fermentation was complete showed several noticable differences. I
didn't search very long, but would be surprised if there aren't similar
tests with reds.
It may be worth pointing out that the paper is comparing indigenous
yeast isolates from a vineyard in Spain and the effects on 3 month old
wine. I think the discussion above is centered on the effects of
commercially available isolates, that is, strains that have already
been selected for good fermentation characteristics.
3 month old wine is young wine. It would have been interesting to see
if the sensorial analyses held up at 6 months, 1 year, 2 years, etc.
Perhaps the authors have published a follow-up study?
Thanks for the reference.
Tried to find some more references but no time now, too many references
for genetically modified wine yeast for me to wade through.
Unfortunately (in my opinion) we will be seeing definite differences in
the effects yeast have on wine once these gm yeasts start hitting the
market (see my other post about "Red wine with a DNA chaser")
Yes, sorry I couldn't seem to get an email to you. Paul was kind
enough to forward them to me from you. I appreciate them, it's great
to be able to get on a forum like this and get soooo much great
information and lots of opinions.