Issue link: http://read.dmtmag.com/i/138003
SOILCOHEN & CELLAR REMI and inoculating. In custom crush facilities, there may be yeast strains present that have been used for different purposes. For example, a winemaker producing high-Brix cabernet sauvignon may not want the fermentation to be attempted by a yeast strain that another winemaker selected for fermenting lower-Brix sauvignon blanc. mentations, the lag phase can be extensive on native fermentations, potentially exposing the must to microbial contamination. However, with a little extra cap protection and sanitary practices, problems are generally avoided." Another concern is that in red fermentations following a long lag phase, there is often a very large and rapid yeast population growth leading to a quick, high temperature fermentation. Therefore, although he uses native fermentations for all white wines of which he believes most benefit is gained with the least risk assumed, he may occasionally choose to inoculate a red wine fermentation based on the condition and maturity of the grapes. SLOW STARTERS Native yeasts are present in much lower concentrations in comparison to inoculated yeast, so native fermentations are slower to start. Additionally, due to higher concentrations of inoculated yeast, inoculated fermentations usually proceed more rapidly, which may be important for wineries or custom crush facilities that are required to utilize tanks more than once during the harvest and fermentation season, and the time for a particular fermentation in a tank is limited. Robbie Meyer, winemaker for Peirson Meyer and L'Angevin wines, based in Napa Valley, is a proponent of native fermentation who has done years of experimentation with native versus inoculated fermentations, and nearly always prefers the native ferments, due to the complexity offered by the Robbie Meyer of L'Angevin wines likes the complexity offered by native yeasts. diversity of yeasts. Throughout his experiments with native fermentations, Meyer has noticed that the greatest diversity exists from the onset of fermentation to around 18 °Brix. By 10 °Brix, he generally observes that fermentations are dominated by a single strain; he is "fairly confident the finishing strains are cultured yeasts." Meyer does take into consideration that, "For red wine fer- VARIED APPROACHES Helen Keplinger varies her approach to individual fermentations based on the lot and vintage. As owner/winemaker at Keplinger Wines in Napa Valley, she produces all single-vineyard wines and said she believes that "Native fermentations are a purer expression of the site," and employs mostly native fermentations. In her opinion, the yeast involved in the native fermentations can originate in both the vineyard and the winery. In the area of the winery where she makes Torulaspora delbrueckii ZYMAFLORE ®AlphaTD n. sacch. ... Handcrafting biodiversity 1460 Cader Lane, Suite C Petaluma, CA 94954 - Office: (707) 775-4530 - Fax: (707) 775-4537 laffortusa@laffort.com - www.laffortusa.com w w w. v w m media.com J u l y - A u g 2 0 13 | V I N E YA R D & W I N E RY M A N A G E M E N T 35