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Wednesday, September 13, 2023

Getting Ready to Make Wine

We made our annual trek to Musto Wines Grape Company to get our yeast in preparation for making wine. Over the years, we did our homework and researched some of the yeasts that we were interested in using to ferment our white and red varieties. We used the Scott Laboratories Handbook and have settled on a few yeasts that we feel are the right fit for the grape varieties that we grow.
Variety Yeast Yeast Characteristics
Auxerrois QA23
  • S. cerevisiae bayanus
  • Alcohol tolerance 16%
  • YAN requirements: Low
  • Temperature range: 59 - 90 °F
  • Fermentation speed: fast
  • Competitive factor: Yes
  • MLF compatibility: Very good
  • Sensory effect: Evc
  • Fruity (esters)
  • Tropical (thiols)
  • Citrus (esters and thios)
  • Floral
  • Spicy
  • Aromatic whites: Chardonnay, Sauvignon Blanc
Chenin Blanc QA23
  • S. cerevisiae bayanus
  • Alcohol tolerance 16%
  • YAN requirements: Low
  • Temperature range: 59 - 90 °F
  • Fermentation speed: fast
  • Competitive factor: Yes
  • MLF compatibility: Very good
  • Sensory effect: Evc
  • Fruity (esters)
  • Tropical (thiols)
  • Citrus (esters and thios)
  • Floral
  • Spicy
  • Aromatic whites: Chardonnay, Sauvignon Blanc
Chardonnay D47
  • S. cerevisiae cerevisiae
  • Alcohol tolerance 15%
  • YAN requirements: Low
  • Temperature range: 60 - 82 °F
  • Fermentation speed: moderate
  • Competitive factor: Yes
  • MLF compatibility: Very good
  • Sensory effect: Evc, M
  • Fruity (esters)
  • Citrus (esters and thios)
  • Floral
  • Mouthfeel
  • Aromatic whites: Chardonnay
  • Rhône Style Whites
  • Rosé
  • Suitable for barrel fermentation
Cabernet Sauvignon F15
  • S. cerevisiae cerevisiae
  • Alcohol tolerance 16%
  • YAN requirements: Medium
  • Temperature range: 68 - 89.6 °F
  • Fermentation speed: moderate
  • F15 is for the production of fruity, well-balanced red wines with good mouthfeel (high glycerol production). It is suitable for the vinification of musts with potentially high alcohol concentrations, especially Merlot, Cabernet Sauvignon and Zinfandel.
Cabernet Franc FX10
  • S. cerevisiae cerevisiae
  • Alcohol tolerance 16%
  • YAN requirements: Low
  • Temperature range: 68 - 95°F
  • FX10 is for the production of elegant wine, with more volume on the palate (polysaccharides) and silky tannins.
Barbera F83
  • S. cerevisiae cerevisiae
  • Alcohol tolerance 16.5%
  • YAN requirements: Low
  • Temperature range: 68 - 86 °F
  • Fermentation speed: moderate
  • F83 has been selected for its ability to produce fruity, round, supple wines for early release on the market. Due to its short lag phase and easy implementation, ZYMAFLORE® F83 guarantees efficient and complete fermentations.
Here is the link to the Scott Laboratories Handbook, it is a very handy reference to have:
Scott Laboratories Handbook

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