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?

From what I hear they do make for different flavours, but the more mature the wine, the less strong these flavours
appear. I plan to experiment with some montrachet & champagne yeast versions of the same wine this year to see how much
affect I can deduce.

Jim

"k-dawg" > wrote in message oups.com...
> 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?
>

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.

"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.

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.

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

Jim

"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.

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.

"k-dawg" > wrote in message
oups.com...
> Will different yeast give me a different taste in the same wine i make?

Short answers a Yes, absolutely and for sure.

Most of the characteristics of a particular yeast are imparted in the early
stages of fermentation.

There are times when more than one yeast is used. An example being when you
want a really dry wine, you might start out with the yeast that gives you
the primary taste you're after. Then you might use a champagne yeast in an
attempt to ferment as much of the sugars as possible. The end result being
both the flavour and dryness that your're after.

Mike