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ABV results after using non-saccharomyces yeast

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4score

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This is the first year we tried non-saccharomyces yeast. When used to start your fermentation, it's supposed to add much to the "complexity" of the wine. They say it increases roundness and mouthfeel of the resulting wine and also increases flavor intensity. There are different types and brands. We used "Prelude", similar to another brand "Bio-Diva". Both are pure strains of Torulaspora delbrueckii.

Directions say to let Prelude yeast do its thing for about 3 or 4 brix, then add your traditional yeast to finish off the job. In our case, Avante was used, after 3.5 brix drop with the Prelude. There are various opinions on how long to wait. CHR Hansen says 5 brix. So, we may have been too conservative with only waiting 3.5 brix drop.

The theory is that Prelude will use those first few brix to do some unconventional fermentation and it wouldn't be converting as much alcohol as the conventional yeast. I wondered about this part and wanted to know how much less alcohol I would get.

I have two 60-gallon barrels of Cab Franc. One was done with the Prelude yeast + Avante and the other was done with Avante only. After MLF was completed, I sent samples to Lodi Wine Labs. Interestingly enough, the ABV is closer than I thought they would be. The Prelude wine was 13.99% and the non-Prelude was 14.1%.

Also interesting - at crush we were at 25 brix and after settling, it rose to 26. I would have thought the ABV would be higher than 14.1 on the non-Prelude.

Just wanted to share this part of the experience with Prelude. It will be interesting to compare the taste and smell as they age.
 

Ajmassa

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Great update! Also I was curious how you made out with the color differences. I remember you posting about the non-sac batch appeared substantially lighter.
Was it just from being recently pressed and color eventually leveled out— or did it stay lighter?
 

4score

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Great update! Also I was curious how you made out with the color differences. I remember you posting about the non-sac batch appeared substantially lighter.
Was it just from being recently pressed and color eventually leveled out— or did it stay lighter?
Thanks. Good question! Lately, I have not noticed any significant color difference but I haven't thought about comparing color in a side by side trial. Maybe I can do that this holiday weekend.
 

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