Which yeast?

Karien O’Kennedy - 08 Mar 2017

The two most important considerations for an optimal fermentation are: The yeast must have the ability to ferment to dryness in the given conditions without becoming sluggish or stuck and within the time frame required for process optimisation; and the sensory profile of the yeast must complement and promote the varietal character of the grapes. These two aspects go hand in hand. However, the yeast’s fermentation capabilities are always more important than its aromatic profile.

 

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