Choosing the right yeast is not always an easy task. Here are some questions you may have as a winemaker:

What wine style am I aiming for?

Understanding the desired aroma, flavour, and body helps in selecting the yeast strain.

How do I ferment the wine?

Different yeasts have varying tolerances to alcohol levels, which can influence fermentation. So ask yourself: What is the expected alcohol content? And select the appropriate yeast, whether you want a complete fermentation or not.

Ensuring the yeast performs well within the winery’s temperature conditions is crucial.

What are the nutrient requirements and fermentation kinetics?

Knowing the yeast’s nutrient needs and fermentation speed helps in managing the process efficiently.

Should I use an active dry yeast (ADY) or rely on indigenous yeasts?

As a winemaker, if you’re deciding between using active dry yeast (ADY) or relying on indigenous yeasts, here are five questions you might consider:

1. What are the benefits of using active dry yeast (ADY) versus indigenous yeasts?
2. What are the risks associated with spontaneous fermentation using indigenous yeasts?
3. How consistent are the results I need for my wine production?
4. What are the flavour profiles and characteristics I want to achieve?
5. How much control do I require over the fermentation process?

Active dry yeast is a popular choice for alcoholic fermentation since it is a reliable and consistent technique for producing high-quality fermented beverages. The yeast strain used may have a considerable influence on the final result since various strains of yeast have distinct properties that can influence, in a reliable way, the flavour, aroma, and overall quality of the fermented beverage.

How yeast can influence the texture and mouthfeel of the wine?

Consider how the yeast influences the wine’s body and smoothness.