Aging on fine lees has traditionally been reserved for Muscadets, white Burgundy wines, and classic champenoise-style wines, but that doesn’t mean you can’t utilize this with other wines. Learn the hows and whys of aging your wine on lees.
Careful attention must be paid to fermentation to achieve great wine. We gathered experts from four different yeast laboratories to glean advice on selecting yeast strains, co-inoculation, optimal fermentation conditions, and more.
There are a few effects on a wine if you add more yeast. Number one, the fermentation might start a little faster and go to completion faster because there are simply more
Good for you for branching out. Apple cider has astronomically increased in popularity in the United States in the past few years and I see an increasing number of wineries trying their
Grape juice is a pretty tough environment if you’re a yeast cell. The pH is low, there’s high osmotic stress (stress from the environmental conditions being such that the flow of water
Not every winemaker makes wine with commercially-cultivated yeast strains. In fact, lots of commercial winemakers let their wines ferment with wild yeast from the grapes and in the winery. Here we have
For more than 10 years I have been a home winemaker and for almost that long I have also brewed beer. Before that, I was general manager at a company that sells
You want to add extra body and mouthfeel to your wines, or perhaps enhance those buttery or yeasty aromas and flavors in your barrel-fermented Chardonnay? Or maybe even round out those sharp
Just like I would not let a buddy of mine do any Brettanomyces beer-brewing experiments in my winery, so should you not do Kombucha and wine together in your kitchen (or garage)
Start with the grapes. Whether you make wine at home from fresh grapes, juice, or frozen must, there are many influences over the quality and character of your wine. Grape variety itself
If you are of the opinion that yeast selection does not matter and that the only role of yeast is to convert sugar into ethyl alcohol (ethanol), you may have been missing
Ask 5 winemakers and you may get 6 opinions about co-inocculation. But what does the science say?
Wild or native yeasts, according to a general definition, occur naturally in the air or on surfaces. While the word, ‘wild’ might give the romantic impression that winemaking’s native yeasts come from
All home winemakers wish — and strive — for fermentations that go smoothly and completely to the desired finish, usually dry wine. When things go wrong, a frequent problem is a stuck
Selecting a yeast strain is one of the most consequential decisions a home winemaker can undertake. Yeast suppliers provide tables and charts of characteristics like alcohol tolerance, influence on varietal character, speed
In addition to alcoholic fermentation, the yeast used to ferment wine also metabolize other substances into byproducts. Learn more about how wine yeast works.
Ah that is a wonderful and complex question. When a winemaker chooses to inoculate for fermentation (which I generally recommend) there are many factors to take into account when making that choice.
In his classic text Knowing and Making Wine, eminent French scientist Emile Peynaud remarked that the conditions for development of yeasts are the very conditions for fermentation itself. This is a way
Well, I would’ve inoculated right off the bat if I didn’t see anything happening within 24 to 48 hours. Contrary to popular belief, yeast cells that can carry out a complete alcoholic
As illustrated in the WineMaker Yeast Chart, there are many commercial yeast strains available for home winemakers to choose from. And that list doesn’t even count the numerous other strains marketed and packaged
Just because your wine kit comes with a certain yeast, that doesn’t mean you can’t experiment with other options.
Without yeast, there can be no wine. But the role of wine yeast goes well beyond alcoholic fermentation — the biochemical process of converting sugar into ethyl alcohol and carbon dioxide. Yeast
Yeast selection is one of the most important winemaking decisions as the chosen yeast strain is, to a large extent, what shapes the wine, influences organoleptic (sensory) qualities, and reduces the risk