We harvested about 290 pounds of Chardonnay, which turned out to be approximately 26 gallons of juice, enough to try three small experiments on fermentation with different yeasts. We chose X16, CH9 and D47 for the fermentations. Our goal is to see if there is an organoleptic difference imparted by the different yeasts on the resulting Chardonnay wines.
Here is what we know from the product data sheet of X16, CH9 and D47:
Yeast Strain | Fermentation Characteristics | Aromatic Characteristics |
X16 |
→Rapid fermentative kinetics →Alcohol tolerance up to 16% per volume →Tolerance to low temperature fermentation (53 ℉) →Low nitrogen requirements →Tolerance to low turbidity →Low production of volatile acidity and H2S |
→Very high aromatic production of white peach, white flowers and yellow fruit |
CH9 |
→Alcohol tolerance up to 16% per volume →Fermentation temperature: 57 – 60 °F →Average nitrogen requirements →Short lag phase |
→Fresh almond and hazelnut, toasted bread and citrus fruits |
D47 |
→Alcohol tolerance to 15% per volume →Low nitrogen demand →Short lag phase and moderate fermentation vigor →Low to moderate production of H2S →Ideal for barrel fermentation |
→When left on lees spicy, tropical, citrus notes develop and the wine is said to have a silky persistence |
Variety | Yeast | Volume of Wine |
pH | TA |
Chardonnay | X16 | 12 gallons | 3.24 | 12.8 g/L |
Chardonnay | CH9 | 6 gallons | 3.20 | 10.4 g/L |
Chardonnay | D47 | 6 gallons | 3.15 | 13.2 g/L |
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