The Way to Make Wine by Sheridan Warrick

Author:Sheridan Warrick
Language: eng
Format: epub
ISBN: 9780520285972
Publisher: University of California Press

COMPATIBLE CULTURES

There is a happy middle ground between natural fermentation and cultured yeasts, although the tangible benefits may be years off for home winemakers. Some yeast companies are now culturing offbeat organisms to offer “wild ferment complexity without the risks,” as one firm’s literature puts it. A product from Chr. Hansen—an isolated culture of Torulaspora—is designed “to be used sequentially in combination with your preferred standard yeast.” Another, dubbed Viniflora FrootZen, is a species of the yeast Pichia said to boost the tropical fruit notes and mouthfeel of Sauvignon Blanc, Riesling, and Chardonnay.

Chr. Hansen even offers two- and three-species mashups. “The non-Saccharomyces yeast is active during the lag/log phase of the Saccharomyces yeast,” the company’s write-up says. “As the Saccharomyces population becomes established, and the alcohol level increases and oxygen level decreases, the non-Saccharomyces population is quickly dominated and the fermentation is driven to completion by the Saccharomyces yeast.”

The twist here, as with many of the specialty yeasts, is that you can purchase these new mixed cultures only in stout 500-gram packages, roughly the size of a brick. Brew shops may soon succumb to pleas from ambitious home vintners and start ordering and repackaging these innovative products in manageable sizes. (It would be worth asking the owner of your local shop to do so.) Some of the cultures come as frozen liquids that are difficult to divide. Others are frozen, freeze-dried powders—live organisms in granular form—that may not survive a room-temperature transfer into 5- or 10-gram packets. For now, you and I have to make our wines with the yeasts on hand.

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