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Winemaking (rec.crafts.winemaking) Discussion of the process, recipes, tips, techniques and general exchange of lore on the process, methods and history of wine making. Includes traditional grape wines, sparkling wines & champagnes. |
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Aroma/flavour influence of yeasts from lees contact
Hi all,
I've been interested for some time in the different flavours/aromas that different yeasts lend to wines given lees contact. For those who age sur lie or better still conduct lees stirring, have you noticed particular influences from different yeasts? The Narbonne CC strain seems to lend a lovely fruity (almost tropical lees stirred Chardonnay style) aroma, 71B-1122 seems more creamy (wines made with this have been described as "fruit and cream" when lees contact influence was heavy), and the French GVN strain seems to reinforce a fruity-creamy combo (though I haven't used it as much as the previous two). The Bordeaux strain 7013 seems less favourable to me but no doubt the influence is more subtle on reds and I haven't had too many wines age sur lie with this yeast so far anyway. Anyone else care to share experiences? Ben Improved Winemaking http://members.tripod.com/~BRotter/ |
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Aroma/flavour influence of yeasts from lees contact
I thought 71B was Narbonne?
Tim > Hi all, > > I've been interested for some time in the different flavours/aromas > that different yeasts lend to wines given lees contact. For those who > age sur lie or better still conduct lees stirring, have you noticed > particular influences from different yeasts? > > The Narbonne CC strain seems to lend a lovely fruity (almost tropical > lees stirred Chardonnay style) aroma, 71B-1122 seems more creamy > (wines made with this have been described as "fruit and cream" when > lees contact influence was heavy), and the French GVN strain seems to > reinforce a fruity-creamy combo (though I haven't used it as much as > the previous two). The Bordeaux strain 7013 seems less favourable to > me but no doubt the influence is more subtle on reds and I haven't had > too many wines age sur lie with this yeast so far anyway. > > Anyone else care to share experiences? > > Ben > Improved Winemaking > http://members.tripod.com/~BRotter/ |
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Aroma/flavour influence of yeasts from lees contact
Tim McNally wrote:
> I thought 71B was Narbonne? The last package of 71B I used said Narbonne in smaller letter on the front, I think thought they were the same. -- charles "Once ... in the wilds of Afghanistan, I lost my corkscrew, and we were forced to live on nothing but food and water for days." - W.C. Fields |
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Aroma/flavour influence of yeasts from lees contact
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Aroma/flavour influence of yeasts from lees contact
I guess the lack of responses means no-one here has really noticed
this sort of thing. Anyone? Clyde, Tom? > I've been interested for some time in the different flavours/aromas > that different yeasts lend to wines given lees contact. For those who > age sur lie or better still conduct lees stirring, have you noticed > particular influences from different yeasts? > > The Narbonne CC strain seems to lend a lovely fruity (almost tropical > lees stirred Chardonnay style) aroma, 71B-1122 seems more creamy > (wines made with this have been described as "fruit and cream" when > lees contact influence was heavy), and the French GVN strain seems to > reinforce a fruity-creamy combo (though I haven't used it as much as > the previous two). The Bordeaux strain 7013 seems less favourable to > me but no doubt the influence is more subtle on reds and I haven't had > too many wines age sur lie with this yeast so far anyway. > > Anyone else care to share experiences? > > Ben > Improved Winemaking > http://members.tripod.com/~BRotter/ |
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Aroma/flavour influence of yeasts from lees contact
Hi Ben,
sorry to be away for a while. I get busy and distracted. I havn't done anything sur lie. Unless you count letting one of my wines sit too long on the lees as 'sur lie'. For whites, my favorite all-tie yeast is Lalvin K1V-1116. It really brings out the fruitiness of the grape(s) that I use it one and retains it well, too. For reds, I like CSM. Now, I don't know where this yeast came from. I bought it in California and havn't seen it anywhere else. CSM brings out a distinctive plum note to any red, especially Cab Sauv. I like it. Joanne amidst the wild snow-storms of New Mexico "Ben Rotter" > wrote in message om... > I guess the lack of responses means no-one here has really noticed > this sort of thing. Anyone? Clyde, Tom? > > > > > I've been interested for some time in the different flavours/aromas > > that different yeasts lend to wines given lees contact. For those who > > age sur lie or better still conduct lees stirring, have you noticed > > particular influences from different yeasts? > > > > The Narbonne CC strain seems to lend a lovely fruity (almost tropical > > lees stirred Chardonnay style) aroma, 71B-1122 seems more creamy > > (wines made with this have been described as "fruit and cream" when > > lees contact influence was heavy), and the French GVN strain seems to > > reinforce a fruity-creamy combo (though I haven't used it as much as > > the previous two). The Bordeaux strain 7013 seems less favourable to > > me but no doubt the influence is more subtle on reds and I haven't had > > too many wines age sur lie with this yeast so far anyway. > > > > Anyone else care to share experiences? > > > > Ben > > Improved Winemaking > > http://members.tripod.com/~BRotter/ |
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