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Cultured Yeast

Examining Conflicting Perspectives
Jul 2004 Issue of Wine Business Monthly
Winemakers in the US and other "New World" countries shop for cultured yeast the same way they shop for groceries. It's a bit like shopping for a recipe. You need nuts for a pie? Something subtle like almonds or something rich like walnuts? Should the nuts provide texture, as in a pecan pie, or should they simply provide flavor, as in finely processed shavings added to a crust?In France, the motherland of classic winemaking, vintners' opinions vary from indifferent to adamant regarding cultured ...
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