PAIRING YEAST & BACTERIA – When it comes time to decide which yeast strains you want to use for your fermentation, that decision can’t be made effectively without also considering how that strain will pair with the Malolactic bacteria you use. Understand the keys to making sure your yeast strain will work with, and not against, your choice of Malolactic bacteria and result in a finished wine that will shine.
SHEA A.J. COMFORT helped start winemaking supply and equipment retailer MoreWine! in 2000. Over the next four years he did intensive fermentation research on yeast, oak, malolactic bacteria, tannins and oxygen. He also created and taught an amateur winemaking program, educated the company staff and created a series of technical “how-to” manuals. He has been a contract winemaker for Lallemand since 2001, creating yeast and malolactic bacteria trials for them. Shea helped start up Sterling Albert Winery as head winemaker and has been consulting winemaker for Olin Wines for three years. Most recently he started an independent winemaking consultation business and has written articles appearing in WineMaker magazine.
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