Page 16 - Grapevine MayJune 2021_REV

In The Winery

Yeast & Yeast Derivatives Become Easier

to Use With More Flavorful Results

By: Gerald Dlubala
W inemakers choose a yeast strain based ucts selected and identified by experts. The better

on several enological characteristics,
a winemaker understands them, the better wine
including its tolerance to tempera-
ture, ethanol and sulfur dioxide, ability to provide they will produce.
quality fermentation, and ability to produce the Using active dry yeast has become the preferred
desired aromas with minimal potential for foaming method for winemakers to get consistent fermen-
or clumping. Each fraction of the yeast contains tation and flavor complexity in their wines from
specific, targeting properties that allow them to batch-to-batch, negating much of the inherent risk
aid in the fermentation process and improve the of going with natural or spontaneous fermenta-
overall quality of the wine. Yeast is the catalyst for tion. Natural fermentation brings a high degree of
creating up to 80% of all of the aroma-active com- unpredictability regarding starting times and stuck
pounds found in wines, including two of the most or sluggish fermentation cycles that can affect and
important ones, higher alcohols and esters. Yeast diminish the quality, flavor and aroma of the wine.
derivatives, used to improve wine quality, color, Conversely, active dry yeast is the freshest format
oxidation and mouthfeel, can also mimic the effects available and ready to ferment upon contact.
of a wine aged on lees when using targeted prod-

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