Issue link: http://read.dmtmag.com/i/138003
SOIL REMI COHEN & CELLAR Keplinger, she ferments mostly in well-sanitized stainless steel tanks and T-bins, where the yeast source, especially some of the strains involved in the early stages of the fermentation, is likely from the vineyard. However, Keplinger also ferments in used puncheons, which provide healthy inoculums, and noted that in wineries with tight quarters or shared equipment, open-top fermentors and wood tanks could also create the potential for winery resident yeast to dominate the fermentations. With a new vineyard source, Keplinger may not go native the first year. And for all fermentations, she considers the condition of the fruit, how it was farmed, recent weather events, and may consider inoculating if there is a heat spike or other inclement weather near harvest, or if the fermentation will likely generate an alcohol higher than 15.5%. Once she decides to go native, she will "warm the must from cold soaking to 65-70 degrees to help the native yeast take off more quickly. With inoculated fermentations, I like them to start cooler, around 60 degrees, for a slower start." INOCULATION BENEFITS SOME LOTS In order to take advantage of some of the benefits of native fermentations while addressing some of the risks associated, winemakers may choose to use commercially available yeasts with mixed yeasts, including some that contain non-Saccharomyces genera. Some labs offer to identify and culture the primary yeast strain from a winery's native fermentations, although inoculating with this strain removes some of the benefits of diversity associated with an uninoculated fermentation. It is no longer a native fermentation, but at least it's accomplished by a strain that the winemaker finds desirable. At Cliff Lede Vineyards, also in Napa Valley, our ideal is to never inoculate. However, winemaker Chris Tynan and I occasionally ferment lots in our winery that we prefer to inoculate. Through his prior experience working in various facilities, including those which provide custom crush, he has developed a strategy to take advantage of some of the benefits of native fermentation while mitigating some of the risks. "If you're working in a winery where there are multiple winemakers using a number of yeasts, or in a situation where you don't know what the 'house yeast' is, or with very high Brix must, I still try to get some of the advantages of a native fermentation by inoculating after cold soak once the tank is fully warm and mixed," Tynan explained. "At the first sign of fermentation, I'll add a very small amount of 2 BARREL STEAMING MACHINE picky, picky AUTOMATED STEAMING! ! W NE Dramatically improve the tedious task of post-destemmer sorting. ■ Non-vibrating for gentler, easier sorting ■ High-contrast food-grade belt ■ Remote on/off and speed control 2 & 4 Barrel Washing • 2 & 4 Barrel Steaming Barrel Processing Lines • 1/2 Ton Bin Washing Systems 35 lb. Picking Lug Washers • Custom Cellar Equipment H I G H - P E R F O R M A N C E C R U S H PA D E Q U I P M E N T www.pnlspecialties.com ■ p. 707 573 3141 1650 Almar Pkwy, Santa Rosa, CA 95403 36 04.18.13 P&L Specialties Wines & Vines 3.5x4.875" 1/4-Page V I N E YARD & WINERY MANAGEMENT | ■ ■ f. 707 573 3140 Lic. in CA/OR/WA BW July - Aug 2013 1650 Almar Parkway, Santa Rosa, CA 95403 P. 707-573-3150 F. 707-573-3140 www.tombeard.com E. jmendoza@tombeard.com A R M S T R O N G C R E AT E S w w w. v w m m e d i a . c o m