Frontenac grapes

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thesnow

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Any recommended yeasts for Frontenac grapes? . what's the best choice of yeast. Should I make it solely Frontenac or mix another grape with it.
 
I have tried a few yeasts with Frontenac and have moved to Lalvin 71B-1122. That one converts some of the Malic acid which helps lower acid levels so MLF can get going with it. Between the two you can get the acid levels down to a fairly good level. Not sure if it is the best choice or not, but it is what I use now.
 
I agree with Grapeman - I have been making Frontenac grapes for the past 5 + years
 
Any pointers using 71B with Frontenac grapes ? besides nutrients which I always use.. should I use anything else? How many days you guys like this grape before removing from primary fermentation; dry SG 1.08 or medium 1.12 - 1.14 or sweet.
Thanks
 
I make Port as well as a 1st and a 2nd pressing. I myself like Frontenac - typically after 1 + years and after it has gone thru cold stabilization .
 
http://www.gwkent.com/maurivin-b-wine-yeast-500-gram.html

I'd try maurvin b , Frontenac can have acid levels so high , 71b won't get you where you need to be. The ph can be too low to get mlf to start after primary
So maurvin b s ability to eat 55% Malic can be a huge help with Frontenac.

71b only converts 5%

Where did you come up with 5%? According to their website http://www.lalvinyeast.com/71B.asp it converts from 20-40% malic acid. It reduces acid levels to where mlf can begin.

Maurivin is another choice, but I have not tried it myself yet and since he asked what we tried, I replied the way I did.
 
http://www.gwkent.com/maurivin-b-wine-yeast-500-gram.html

I'd try maurvin b , Frontenac can have acid levels so high , 71b won't get you where you need to be. The ph can be too low to get mlf to start after primary
So maurvin b s ability to eat 55% Malic can be a huge help with Frontenac.

71b only converts 5%

... have you tried the 71B? and have you compared both yeasts, using Frontenac grapes? how long have you been using maurvin b yeast?

thankz
 
Where did you come up with 5%? According to their website http://www.lalvinyeast.com/71B.asp it converts from 20-40% malic acid. It reduces acid levels to where mlf can begin.

Maurivin is another choice, but I have not tried it myself yet and since he asked what we tried, I replied the way I did.

It was the figure the Lallmand lecturer gave at a yeast seminar I went to.
5 to 10 percent was the effective shift given.

I've used both 71b and maurvin b.
Maurvin gives a bigger ph shift and TA drop.

I first heard of maurvin b when visiting wineries in Quebec , Frontenac is commonly grown there and maurvin is widely use. It's also better for red wines.
 
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It was the figure the Lallmand lecturer gave at a yeast seminar I went to.
5 to 10 percent was the effective shift given.

I've used both 71b and maurvin b.
Maurvin gives a bigger ph shift and TA drop.

I first heard of maurvin b when visiting wineries in Quebec , Frontenac is commonly grown there and maurvin is widely use. It's also better for red wines.

I may have to give it a try, but if I remember correctly it is a hybrid yeast and has been highly controversial in the US (Maurivin B that is) as having GMO origin although that claim is denied. Interesting the figures given are so different for the 71B-1122 acid reduction. I tend to believe the 20-40% reduction. I have recorded huge changes in TA postfermentation using it.

I have to deal with the same climate as the growers in Quebec as I am 25 mile south of Quebec.
 
MB01 is the gmo yeast , not widely released.

Maurvin b is a selected yeast , just like every other one we buy.
http://www.maurivin.com/media/21.pdf

It's much better for reds too.

My own tests with both yeast show the 5-10 percent and 50 percent drop.
But a commercial lab is probably more accurate than my vinmetica


Some of my Quebec friends ferment 1/3 Frontenac with GRE for flavour and 2/3 of the batch with maurvin b
 
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You'll need MLB , and nutrient for both , that's over 50 bucks .
Call them , they may ship via post instead of ups .

Cost per bottle is still going to be much cheaper than the SAQ!

Try Kevin Watson in niagra , www.watsons.ca , he might be able to get it .
But 25 bucks for 500 grams from gwk is a bargin . Might be hard to get it elsewhere for less , I've seen it sell for more than twice that
 
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I'd also like to know the MLB and nutrient used. I'm in Wisconsin and I plan to harvest some of my Frontenac grapes soon. Brix = 19.3 as of Aug 17.
 
I use MB 31 for mL on high acid grapes. It can tolerate a pretty low pH.


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