jim wrote:

> Different yeasts don't make slightly different
> flavours from their workings?
>
> Jim

In my opinion, the yeast does not contribute
directly to the flavours. Each strain has its
temperature range, pH range and acidity that it
will perform best and thus possibly allow
flavours ALREADY PRESENT IN THE FRUIT to come out
or be suppressed. This is my personal opinion
and I am sure there are those who will disagree
with me.

I have never done the following but I think it
would lend some insight:

Make a water sugar solution to about 22 brix and
bring it up to a pH of say 3.5 - no fruit or
flavouring and ferment with different yeast. My
bet is that you will not get that "Blackberry",
"Plum" or whatever descriptor you choose to use.
I know that the yeast manufactures make all kinds
of claims that their yeast will add such and such
flaovours but I ain't buying it.

Some have claimed to use different yeast on a
divided lot of the same fruit and fermented and
could tell a difference. Again, there may be a
difference but I doubt the Yeast produced the
flavours. Different strains merely allowed the
flavours already present in the fruit to come
out.

Also, I have seen differences in the exact same
fruit with divided lots in different fermentors
or carboys and the exact same treatment and yeast
used. This is just one of the mysteries of
Organic Chemistry.

>
> "Paul E. Lehmann" > wrote
> in message
>
. ..
>>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.