frankiefourfingers
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What characterizes each regions yeast..? Is it the equilibrium of natural wild yeasts or is it a dominant yeast.
What characterizes each regions yeast..? Is it the equilibrium of natural wild yeasts or is it a dominant yeast.
It would appear that there are so many wild yeasts out there, that it really might be based by climate and the environment, aka terrior, if that can used to classify a region.Studies have shown that of all the yeasts in the vineyard, the desirable Saccharomyces cerevisiae is probably only on about one out of every 1,000 berries. In some vineyards, Saccharomyces cerevisiae may not exist on any berries at all. Some argue against these statistics, but results are so inconsistent no one can prove one way or the other. Even so, other indigenous yeasts are also considered wine yeasts. Moreover, there are thousands of other wild yeast strains. This article can’t name or describe them all. However, for winemaking purposes, wild yeasts themselves can be broken down into two subcategories: wine yeast and spoilage yeast.
Thank you for taking the time to respond
I've been making wine since I was thirteen, 29 now, and I thought I had a good working knowledge of it all. But I called our local vineyard here in ohio to get an active culture for my batch I just started and the head wine maker told me he only uses red star champagne yeast... On every wine they make they use this same yeast. -blew my mind-
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