Yeast derivatives

[Coaster]

The company claims these add various characteristics. I have not tried them but I know many people say some of the reds are "thin" and wonder if maybe some of these might help.
Opti-Red improve body, color stability, and mouthfeel
Booster Rouge adds structure
etc


http://morewinemaking.com/browse.html?category_id=1323&keyword=&x=1&y=1

 

[PeterZ]

I know that beer makers play with yeast strains all the time to alter flavor. For wine, there are far fewer strains on the marker than there are for beer, and I'd be leery of straying from the well known wine selections. I'd hae to have a batch of red wine come out with a beery flavor (or a bready one).

 

[Coaster]

Peter, I don't think you use these in place of yeast, but in addition too. Instead of trying to add raisins or bananas this could be used (that is, if I understand the use). They are an "inactive yeast product".

 

[PeterZ]

Ah Haaaaa!!!

Sounds like something to duplicate the "buttery chard" process.