Issue link: http://read.dmtmag.com/i/72545
WINERY Saccharomyces Selecting he dizzying array of Saccharomyces cere- visiae strains available on the commercial market from numerous suppliers is enough to induce option paralysis in any wine- maker. Summer is here and now is the time to explore new yeast options through the careful consideration of grape variety, wine style and fruit composition. After that's pinned down, it's off to the thrill of bench trials come harvest. With both test and final batches, it's important to prevent cross-contamination for clear and repeatable fermentation results. After all, a winemaker must be certain that what was so carefully chosen transforms the carefully tend- ed fruit into the highest-quality wine possible. CHOOSE TO CHOOSE According to Kenneth Fugelsang, recently retired professor of enology at California State University, Fresno, wine yeast selection comes down to grape variety, fermentation goals and desired wine style. He begins by considering the basic com- ponents of the fruit with an eye to complete fermentation at a uniform rate and to utilize remaining sugar with minimal byproduct. "Today we have the potential ability for a yeast to produce aromatics and flavor compounds," he said. "If your goal is to increase the varietal characteristics of sauvignon blanc and keep them elevated as part of the commercial pro- cess, a yeast that expresses the necessary enzymatic machinery is the one you're going to look at. If you have really ripe fruit, you're going 60 VINEYARD & WINERY MANAGEMENT JULY - AUG 2012 By Kerry Kirkham How industry pros choose the ideal wine yeast to look for a yeast that is more of a workhorse approach than a finesse approach." A 40-year industry veteran, Fugelsang likens the early days of the commercial wine yeast market to car color choices of Henry Ford: A customer could have any color of car as long as it was black. "I started when Champagne and Montrachet (yeasts) just made their commer- cial debut," he said. "Over the decades it was initially slow, but has gained a rolling momen- tum of variety releases. Every person needs to look around and do independent winery fer- mentations and decide on a strain or strains." Andrew Meggitt, executive winemaker at St. James Winery in St. James, Mo., also con- siders variety, wine style and fermentation con- AT A GLANCE Industry pros agree that wine yeast selection comes down to grape variety, fermentation goals and desired wine style. Part of the wine yeast selection process is con- ducting thorough bench trials. Suggested test volumes vary from a carboy to a MacroBin. Solid results from bench trials paint a clearer picture for extrapolating the trial into full pro- duction volumes. Post-fermentation strain ID tests are available for winemakers who are concerned with wine yeast purity. WWW.VWM-ONLINE.COM