M Lawson wrote:

>
> "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.

But - the flavour is not coming from the yeast.