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
Jul 2006 Issue of Wine Business Monthly
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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