Wild Yeasts, in terroir, being recast...interesting..

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ericleehall
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Wild Yeasts, in terroir, being recast...interesting..

#1 Post by ericleehall » April 6th, 2018, 1:24 pm

Money Quote:

"The majority of the ferment will be carried out by Saccharomyces cerevisiae. The question is, will it be wild strains of this yeast that are locally derived, or a single strain that’s resident in the winery and is hijacking the fermentation?"

"The best answer we can give to this question is: It depends..."

https://vinepair.com/articles/yeast-terroir-wine/
All for the Love of Pinot!
www.roadhousewinery.com

Todd Hamina
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Wild Yeasts, in terroir, being recast...interesting..

#2 Post by Todd Hamina » April 6th, 2018, 2:36 pm

Nice read, and why I let yellow jackets crawl all over the fruit.
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Steve Gower
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Wild Yeasts, in terroir, being recast...interesting..

#3 Post by Steve Gower » April 6th, 2018, 5:25 pm

But is that really the important question? Maybe it doesn't matter that much. For those who have done both native and innoculated ferments, its obvious that the fermentation starts in a very different way but finishes pretty much the same. The native starts much slower since it has to build a population of S. Cerevisiae letting other yeasts handle the beginning. So regardless where the native comes from, its a longer ferment with more skin time, a later peak temperature, and includes compounds from the early non-Sach ferment. Maybe these differences are more important than the if yeast rode in on the fruit or dive bombed from the ceiling. But a great article that presented all sides. Thanks for posting.
Steve Gower - Crux Winery

Todd Hamina
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Wild Yeasts, in terroir, being recast...interesting..

#4 Post by Todd Hamina » April 6th, 2018, 7:52 pm

If it finishes...
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tcavallo
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Wild Yeasts, in terroir, being recast...interesting..

#5 Post by tcavallo » April 9th, 2018, 12:36 pm

Good read. I would have liked to see more than a passing mention of the effect of the type of viticulture on the populations. Especially year to year.
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