Comments on: Yeasts Gone Wild: Part 3. http://www.redwinebuzz.com/winesooth/2008/10/17/yeasts-gone-wild-part-3/ searching for truth in wine Fri, 12 Mar 2010 19:43:24 +0000 http://wordpress.org/?v=abc By: MC http://www.redwinebuzz.com/winesooth/2008/10/17/yeasts-gone-wild-part-3/#comment-2536 MC Wed, 17 Feb 2010 14:56:46 +0000 http://www.redwinebuzz.com/winesooth/?p=772#comment-2536 the 'big deal' as I see it, is not what happens during fermentaiton, it's what happens before you inoculate. do you allow other 'wild' microorganisms to add to wine charachter. it's a risky buisness and it's far easier to kill those organisms with sulphur than to gamble. that's why even some biodynamic growers are afraid to allow wild yeasts to lead fermentation. when you use comercial yeasts, you're also gonna add enzymes and yeast food etc.. the question is how much of such wine is made in vineyard and why to grow grapes anyway? if you're using pesticides, insecticides, fungicides, sintetic fertilizers and other such stuff, you surelly don't want your must to start traditionally :) the ‘big deal’ as I see it, is not what happens during fermentaiton, it’s what happens before you inoculate. do you allow other ‘wild’ microorganisms to add to wine charachter. it’s a risky buisness and it’s far easier to kill those organisms with sulphur than to gamble. that’s why even some biodynamic growers are afraid to allow wild yeasts to lead fermentation.

when you use comercial yeasts, you’re also gonna add enzymes and yeast food etc.. the question is how much of such wine is made in vineyard and why to grow grapes anyway?

if you’re using pesticides, insecticides, fungicides, sintetic fertilizers and other such stuff, you surelly don’t want your must to start traditionally :)

]]> By: rama http://www.redwinebuzz.com/winesooth/2008/10/17/yeasts-gone-wild-part-3/#comment-467 rama Thu, 23 Oct 2008 23:55:38 +0000 http://www.redwinebuzz.com/winesooth/?p=772#comment-467 great series, thanks. surely there are winemakers out there that use commercial yeast strains and purposely stress them (underpitch, low/high ferment temperatures, no added nutrients, etc) in order to gain some of that supposed complexity you would get from a 'wild' ferment. that seems to me like the best of both worlds. predictable yet complex. great series, thanks. surely there are winemakers out there that use commercial yeast strains and purposely stress them (underpitch, low/high ferment temperatures, no added nutrients, etc) in order to gain some of that supposed complexity you would get from a ‘wild’ ferment. that seems to me like the best of both worlds. predictable yet complex.

]]> By: Bench Grafts: What I’m Up To http://www.redwinebuzz.com/winesooth/2008/10/17/yeasts-gone-wild-part-3/#comment-461 Bench Grafts: What I’m Up To Thu, 23 Oct 2008 04:13:24 +0000 http://www.redwinebuzz.com/winesooth/?p=772#comment-461 [...] over at Wine Sooth has posted an exhaustive three part series on wild wine yeasts dubbed “Yeasts Gone Wild.” He even has a scandalous pic of a [...] [...] over at Wine Sooth has posted an exhaustive three part series on wild wine yeasts dubbed “Yeasts Gone Wild.” He even has a scandalous pic of a [...]

]]>