The reactions described above are all performed by S. cerevisiae although to different degrees by different strains. This raises the question as to whether or not it's possible to select a particular strain of yeast to complement the flavors in a paticular harvest. The answer is yes and some winemakers, like Terry Leighton of Kalin wines, are extraordinarily good at it. But it isn ' t as simple as going to a list and selecting the yeast as eawsily as one selects a wine from a wine list. While some traits, like alcohol tolerance or even diacetyl production, can be fairly consistent, many of the metabolic characteristics will depend on the must composition and fermentation conditions.
Expertise arises through knowledge, patience, and a lot of trial and error.
Return to The Sunflower Grapevine Index For information about Kansas Grape Growers and Winemakers Association please contact Dr. John Brewer. Center Home Page Hort. Center Staff Hort. Center Building Campaign Hort. We hope you enjoy visiting our WWW site.