"Paul E. Lehmann" > wrote in message
...
> k-dawg wrote:
>
> > Will different yeast give me a different taste
> > in the same wine i make? I see thier is
> > different ALC content,but will this make for a
> > taste that is not the same?
>
> Each strain of yeast has its own temperature
> range, pH and other variables at which it does
> best. In my opinion, yeast will not contribute
> flavor or taste on its own BUT the conditions
> under which you expect it to do its work should
> be taken into account when you select the strain.
>
> Others may not support this opinion and I welcome
> their input.
>
> I had a situation a couple years ago in which I
> fermented my backyard vineyard grapes outside
> during a relatively cool October. I used Pasteur
> Red. I had to bring the wine inside after about
> two weeks because (I learned from experience) the
> Pasteur Red does not do very well at 50 degrees.
>
> The wine eventually finished and it was fruity but
> the color and body were lacking. I think I would
> have had a lot different tasting wine had I used
> something like EC 1118.
>
> I now use a different yeast in cool conditions.
> The Pasteur Red, however, does very well under
> warmer conditions.
>
> In summary, it was the conditions the yeast was
> expected to do its thing in and not the yeast
> itself that made a difference.
>
> I suggest you experiment and divide your must into
> several lots and try a different yeast on each -
> under the same conditions, of course.

On the assumption that wine yeasts behave the same as lager yeasts, then
fermentation temperatures can (and are??) used to fine tune the flavour of a
wine.