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

As some of you you know, i am too dang new to this to have my own opionion, but i am reading fervently. But I happen to be reading on this topic tonight. (What a coincidence)

I am reading "Modern Winemaking" by Philip Jackisch: I just read Chapter 3 "The Composition of Wines" Section Heading: "Odorous Compounds" Page: 54 Quote: "Most of the esters found in wines of normal age are either carried over from the grapes (or other fruit) or produced by yeast enzymes during fermentation. When yeast stops growing, most ester formentation stops"