Yeast Ester Formation
 

Is anyone aware of websites that spell out
the effects of esters of various yeasts on
the aroma and flavor in wine?

Dick

Yeast Ester Formation
 

On Feb 6, 8:57 pm, (Dick Adams) wrote:
> Is anyone aware of websites that spell out
> the effects of esters of various yeasts on
> the aroma and flavor in wine?
>
> Dick

Dick,
http://www.lallemandwine.us/cellar.php

I pretty much stick to Lalvin; I like their yeasts. If you email a
specific question to Clayton Cone he gets back to you pretty quickly.
I would think Wyeast and Red Star would have similar sites, I think
the wine lab had something too. I think they speak in generalities on
purpose; it's hard to say what will really happen given so many
variables.

Joe

Yeast Ester Formation
 

"Dick Adams" > wrote in message
...
> Is anyone aware of websites that spell out
> the effects of esters of various yeasts on
> the aroma and flavor in wine?
>
> Dick

Dick,
I think little work has been done in this regard. Many of the academics
seem to feel yeast has only a small effect on the odor and flavor
characteristics of AGED wines. See "Principles and Practices of Winemaking"
by Boulton, et al
Lum

Yeast Ester Formation
 

On Feb 7, 10:32*pm, "Lum Eisenman" > wrote:
> "Dick Adams" > wrote in message
>
> ...
>
> > Is anyone aware of websites that spell out
> > the effects of esters of various yeasts on
> > the aroma and flavor in wine?
>
> > Dick
>
> Dick,
> I think little work has been done in this regard. *Many of the academics
> seem to feel yeast has only a small effect on the odor and flavor
> characteristics of AGED wines. *See "Principles and Practices of Winemaking"
> by Boulton, et al
> Lum

As some of you you know, i am too dang new to this to have my own
opionion, but i am reading fervently. But I happen to be reading on
this topic tonight. (What a coincidence)

I am reading "Modern Winemaking" by Philip Jackisch:
I just read Chapter 3 "The Composition of Wines"
Section Heading: "Odorous Compounds"
Page: 54
Quote: "Most of the esters found in wines of normal age are either
carried over from the grapes (or other fruit) or produced by yeast
enzymes during fermentation. When yeast stops growing, most ester
formentation stops"