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/