One issue that has not been brought up is "YEAST FINNING" (All Reds).
This is a technique used to increase the amount of phenolics donated
to the wine
fom yeast. Commercial yeast or wild yeast may be used for the primary
fermentation, but active yeasts are added to the wine after dryness to
increase mouthfeel and reduce bitter and astringent flavors. When the
active and rehydrated yeasts are added they will produce polyphenols
as the lyse and eventually fall out of the mixture to settle at the
bottom of the tanks. The wine should be left on these dead yeasts
until maturity is obtained. This "fining" should take place after an
appropriate aging period.
Note: Be careful to monitor any VA as the yeast will become a nutrient
source for any opportunistic spoilage yeasts or bacteria. One of the
most predominant American wild yeasts Kloeckera Apiculata also has
high VA levels, so I also recoment that primary fermentations use
comercial, low VA yeasts with proper nutrition.
A good strain for yeast fining is Lalvin D254

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