What strains of wine yeast choose?
There are a large number of selected yeast strains (> 250 strains).
The choice of yeast used must be reasoned in terms of:
type yeasting: yeast starter (quick fermentation), specific, regional, resumed fermentation, fermentation
its ability to reveal or aromatic compounds such as polyphenols extract
the nature of the grape and grape must (red, white, rosé)
the style of wine (young wine, care ...)
of the desired fermentation temperature
the resistance to alcohol and sugar
To help you in your choice, "Selection and use of microorganisms in winemaking," was recently adapted online and identifies the main strains available on the French market.
Zinfandel 2012 Seghesio Sonoma county
Ruby semi-intense
the nose is semi opend, aromas are vanilla-oak- and licorice. i smell just a few sulfur. Te first nose and second nose are the same.
the attack of the mouth is ample, the middle of palate is concentrated and long. the tannins are present a little bit on my tong.
the retro-olfaction isn’t present.
this wine is from buccal kind. it is robust classic, a few standard but pleasant with tannins. We can keep this bottle or drink now. I don't feel the alcool of 15°.
Zinfandel 2012 Sherrer estate, Alexander valley, Sonoma county (n°vinmonopolet 1777001)
ruby semi-intense
the nose is pure, discreet and complex - red fruit and mint
The attack is unctuous. The middle is ample, long, concentrated and suave. the aromas are jammy and eau de vie. The retro-olaction is long during 4 minutes : herbaceous, a bit oak, mineral and licorice. This wine is more complex and difficult to taste, but it is very convincing with a long retro-olfaction. I recommend to open the wine before one day or keep this wine during 3 years. The next day, the wine is opened with aromas of kirsh, the middle is more round, ample, long, a bit warm with aromas of eau de vie and red fruit. You have nice balance between tanin and palate. The retro-olfaction is long with fruit,licorice a bit minerality. Great wine for me.
The same grape, the same county, the same vintage....but two different winemaking. The first wine, the winegrower uses added yeast, the second , the winegrower uses natural yeast. If you are not sensitive about that, you can focus just on retro-olfaction and you count 1,2,3....And you will realize for the first wine, the retro-olfaction is short. The retro-olfaction of second wine is very long.
Jean-Charles botte november 2014