Issue link: http://winesandvines.uberflip.com/i/59079
WINEMAKING Wild fermentations have been reported to reduce the percentage of alcohol at the begin- ning of fermentation, reduce VA, partially break down malic acid and lower tannins in red wine. Both of these seasoned winemakers believe that vineyard management, picking at the right time, keeping on top of the fermenta- tions and slow and constant fermentation rates are key to producing an ultra-premium, world-class wine. Saccharomyces fermentation is needed, "It would at least give more dimension." During the past few years several major producers of cultured yeasts have been dedicating their efforts to research and the development of a wild yeast product for the winemaking market. It has been a task to isolate a wild yeast strain that enhances the wine without adding possible faults, can be successfully propagated and has sufficient quality to ensure good multiplication when added to juice. It is not surprising that some of these products cost twice as much as S. cerevisiae. Anchor's Exotics SPH utilizes a non- GMO hybrid between Saccharomyces cerevisiae and Saccharomyces paradoxus. S. paradoxus has the ability to partially break down malic acid as well as pec- tinolyic activity (assist with clarity and filterability)—traits not found in S. cerevi- siae. This product has been shown to in- crease glycerol production, lower potential alcohol, enhance secondary fermentation and expand aromatics. It is recommended for white and red wines. Begerow's SIHAFERM Pure Nature, Lallemand's Level²TD fermentation kit, Chr Go to the next LeveL "Healthy fruit/juice with higher acid and natural, balanced nutrients seems to be the happy scenario to begin fermentation." —Winemaker Leo S. Hansen, Stuhlmuller Vineyards What if… What if there was a way to get some of the benefits of wild fermentation while keeping the stability, continuity, timeliness and repeatability of a cultured Saccha- romyces fermentation? I presented this question to Hansen and Favero. Hansen answered that he would always use wild fermentation, though he would consider conducting a trial. Such a product could be of benefit if production would double, he said. Favero said he could see this type of product being useful, but not at the ul- tra-premium level. If production increased dramatically, he said, and a cultured Torulaspora delbrueckii 291 1st level TM the first sequential inoculation yeasts for a higher level of aromatic complexity Saccharomyces cerevisiae 2nd level Sigrid Gertsen-Briand • sigrid@lallemand.com Shirley Molinari • smolinari@lallemand.com Gordon Specht • gspecht@lallemand.com www.lallemandwine.us Wines & Vines APRiL 2012 37