The great thing about Campden tablets (a convenient form of dosing in sulfur dioxide for home winemakers) is that they will inhibit the yeast and bacteria you do not want (which are sensitive to sulfur dioxide) while allowing the yeast you do want to continue to power through the fermentation. Longtime readers of my column
Many of us in winemaking were trained to trust Saccharomyces yeast and not leave our wines to chance with wild strains. But winds of change are in the air and yeast companies are now turning to many non-Saccharomyces yeasts for certain purposes.
I’m glad that you are attuned to your yeast and realize that some strains are “killer factor positive” and one is “sensitive.” I really wish that the yeast industry had come up with a different term than “killer,” it makes it sound like yeast cells are going to, like some monster from a 1960’s B
You can definitely use wine yeast for baking bread. Bread yeast and wine yeast are both Saccharomyces cerevisiae and both work the same way, by eating sugar and converting it into ethanol and carbon dioxide gas. In the case of wine, the sugar comes from the grapes. In bread, the sugar (simple carbohydrates) can come
The warming climate and the rise of mean temperatures during the growth season of grapes, which has been evident in these two last decades, has caused the rise in sugar content and the decrease in acidity of musts. This has already become an issue winemakers are aware of and some are trying to compensate for,
You want to know what my standard, go-to, never-fail, keeps-most-wines-happy yeast is? It’s called Prise de Mousse, EC1118, Davis 796 or Premier Cuvee. Why all the names? I guess so a lot of different companies can sell it to appreciative winemakers like me. Whatever you call it or buy it as, make sure it’s fresh
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 cells to eat the sugar, and each can only eat a certain amount of sugar at a time. This will, in turn, increase
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 hand at the fermented-apple beverage. But back to the questions at hand. As to your wine kit coming with two packets of different
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 out of the cell is favored), and often, essential nutrients are limited. The abundance of fermentable sugars, however, makes life in these challenging
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 two California winemakers discuss wild yeasts. Robert Lauer, Assistant Winemaker at Storrs Winery in Santa Cruz, California. Robert studied fermentation science and viticulture
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 wine production products — including yeast — to commercial wineries. Through all that time, two facts about yeast most impressed me. First, what
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 tannins in young reds? Then you may want to consider lees stirring, or what the French call bâtonnage, the technique of stirring dead
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) winery. Brettanomyces is a classic wine “spoilage” yeast responsible for a host of off aromas, often described as “barnyard” and “Band-Aid.” In addition,
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 is perhaps most significant for the wine style choices you make. Unless you grow your own grapes — and in some cases, even
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 the grapes in the vineyard, it’s just as likely a wild ferment is the result of yeast from winery equipment or even the
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 or sluggish fermentation. In his classic Knowing and Making Wine, Emile Peynaud refers to these conditions as “fermentation stoppage” and calls that a
Yeast are fairly simple, single-celled organisms. But their diversity, functionality, and ability to adapt is why humans, and especially winemakers love these fungi so much. Bob Peak takes us through several strains that winemakers should know are available.
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.