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July 2006
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Industry Roundtable: Getting a Handle on Yeast
With so many different yeasts available, our panel helps to decipher the new strains, what to look for when you buy, and whether to go commercial or native.
by Lance Cutler
Take some time to look through the yeast section of a catalog from your friendly supplier and you will find page after page of specialty yeasts. According to the claims, there are strains that ferment slowly, other strains that ferment rapidly and strains that are low-foaming. There are yeasts that tolerate high alcohol, yeasts for early release wines and yeasts for residual sugar wines. You can buy yeasts that enhance fruity/floral aromas, stabilize color or contribute to mouthfeel. Often, rea...
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More Articles on Yeast Cultures & Nutrients (incl Malolactic)
Product Review: Yeast for Red Blends Aug 12
Yeast Mannoproteins in Red Winemaking Apr 12
Product Review: Yeast for Pinot Noir Jun 11
Part One: Successful Malolactic Fermentations Nov 10
Supplier News Jul 10
Product Review: Yeast for Zinfandel Jun 10
Product Review: Yeast for Sauvignon Blanc Jun 09
Ten Favorites from Unified Mar 09
Industry Roundtable: Wine Additives Oct 07
Product Review: Matching Yeast Strains with Chardonnay Aug 06
Industry Roundtable: Getting a Handle on Yeast Jul 06
Making It Sweet Jan 05
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