One of the craziest yeast stories I just researched - one of the de-alc sparkling wines I'm gearing up to taste test claimed they were the only ones in the world who used a *secondary fermentation* in the bottle like a champagne, to correct a lot of the lost flavors and aromatics during the de-alc process.
Naturally, this made me scratch my head - wouldn't that just lead to the need to de-alc the wine all over again?!? Turns out no - they found a handful of yeast strains that ferment additional sugars when added to the bottle (again, just like in chanpagne) but produce *minimal alcohol levels*. So little, that the final juice remains at a level they can still call fully non-alcoholic!
Yeah yeast is a little swiss army knife of an organism, that's exciting that someone is trying that. Definitely let us know tastes, if they nail a low/no alc red then we need to try it. We've had some pretty convincing white and sparkling, but yet to ever taste a red that got anywhere close because of how much the dealcoholizing process alters the character.
Well I never! I knew there were commercial yeasts and wild yeasts, but honestly I had no idea how they actually impart flavours to the wine... Can't think of anything witty or insulting to say - just thanks!
It's pretty cool, right? Looking at commercial yeast lists the descriptions (if any re: aromatics/flavors) are often pretty broad (e.g., fruity, bready, etc), hoping we'll see more research on that part of the process to get a better understanding of the extent of their impact and more precise information about the aroma compounds they produce.
Some NZ brewer used the name "Yeasty Boys" but we should all be grateful for yeast and the job it does in beer, wine and pizza. But, as they might say, "yeasts ain't yeasts". Horses for Courses!
One of the craziest yeast stories I just researched - one of the de-alc sparkling wines I'm gearing up to taste test claimed they were the only ones in the world who used a *secondary fermentation* in the bottle like a champagne, to correct a lot of the lost flavors and aromatics during the de-alc process.
Naturally, this made me scratch my head - wouldn't that just lead to the need to de-alc the wine all over again?!? Turns out no - they found a handful of yeast strains that ferment additional sugars when added to the bottle (again, just like in chanpagne) but produce *minimal alcohol levels*. So little, that the final juice remains at a level they can still call fully non-alcoholic!
That blew my mind. Yeasts are...well...wild.
Yeah yeast is a little swiss army knife of an organism, that's exciting that someone is trying that. Definitely let us know tastes, if they nail a low/no alc red then we need to try it. We've had some pretty convincing white and sparkling, but yet to ever taste a red that got anywhere close because of how much the dealcoholizing process alters the character.
Well I never! I knew there were commercial yeasts and wild yeasts, but honestly I had no idea how they actually impart flavours to the wine... Can't think of anything witty or insulting to say - just thanks!
It's pretty cool, right? Looking at commercial yeast lists the descriptions (if any re: aromatics/flavors) are often pretty broad (e.g., fruity, bready, etc), hoping we'll see more research on that part of the process to get a better understanding of the extent of their impact and more precise information about the aroma compounds they produce.
Some NZ brewer used the name "Yeasty Boys" but we should all be grateful for yeast and the job it does in beer, wine and pizza. But, as they might say, "yeasts ain't yeasts". Horses for Courses!
Haha can't live without it! Cheers!