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Yeast for Pinot Noir

My wine making supply store didn't have Pasteur red or RC212 or asmamshausen... However he did have the following which he said would be good for that style. I checked the internet and found this description. Will this work with a Pinot Noir?:

ACTIFLORE C Saccharomyces cerevisiae (STRAIN F33). A yeast adapted to all types of fermentation. It was selected for its capacity to start fermentation rapidly as well as its resistance to high alcohol concentrations, and it produces fine, well-balanced wines. It produces large quantities of polysaccharides, giving the wine body and softness. In white wines, it enhances the production of esters and varietal characteristics

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Reply to
Joe
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Joe,

I'd say your supply store doesn't have much of a selection - I can almost always find Pasteur Red or RC212. I've not used Actiflore so can't comment on it other than it looks like a somewhat generic red wine yeast. I've done pinot for 2 years now - the first with RC212, and the second with Assmanhausen - and I've been happy with both. Search around and get what you want and don't settle for just what they have (if you have time).

Ed

Reply to
Ed Marks

I hear you Ed.

But I am still curious about Actiflore C. Also what are polysaccharides and does Pinot benefit from them?

thanks

Reply to
Joe

Polysaccharides are long chain sugars ie... polymers made from simple sugar molecules. For example, maltotriose is 3 glucose linked together, maltotetraose is 4, dextrins are 4-25 units. Most polysaccharides are unfermentable, generally tasteless, however they add body and mouthfeel.

Travis

Reply to
Trav77

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