Yeah, that alcohol tolerance thingy is a big one for bread yeast <grin>.
Alcohol tolerance and fermentation rate (slow vs fast) are my biggest
factors in choosing yeast strain.
I was just addressing that the yeast-induced flavor portion is not
insignificant.

Gene

Joe Sallustio wrote:
> Hi Gene,
> I thought the problem with bread yeast was alcohol tolerance, I think
> it's all the same species for wine, ale and bread; saccharomyces
> cerevisiae. I not saying they don't contribute; I'm saying they are
> one small piece of a bigger puzzle. I can use BDX on my Central
> Valley Cabs or Merlot but they won't taste like a First Growth from
> Bordeaux. I do agree they contribute, but I feel there are bigger
> things to consider on a red than yeast strain. (I'm not an enologist
> and this is Usenet so...)
>
> I have had reds stick at a little below 0.5% RS lately, probably from
> using RC 212 for example. I never had that on K1V. I'm drinking some
> of those 5 year old K1V now and they are good; I don't think that
> strain (or EC1118, my general purpose for whites) are
> counterproductive.
>
> Another important point is perspective; I am making ordinary table
> wine from ordinary grapes or pailed juice. It's good, well made
> wine. If I had access to great grapes I might consider yeast strains
> more carefully too though.
>
> Joe
>
>> If yeasts don't contribute to the long term flavor of the wine, then why
>> do the Barolo yeasts (like BRL97) and Bordeaux yeast (like BDX) make
>> such different styles of wine than KV1116?
>> Similarly, bread yeast used to ferment grapes imparts too strong a
>> flavor to be chosen to make wine.
>>
>> Many of the flavorful/aromatic products of the yeast metabolic process
>> are volatile, and those volatile products will dissipate over time.
>> However, don't forget that there are low volatility metabolic products
>> that linger.
>