Thomas wrote:Is that a wine yeast for primary fermentation or is that a malolactic culture strain?
I know of an ml culture that the manufacturer is pushing--wrote an article about the subject for Wines and Vines. But I have not heard of a primary fermentation yeast development to inhibit amine production.
Shaji wrote:When I get migraines, guess what makes it better? I kid you not..but red wine does the trick all the time. My better half sometimes wonder if I am using that as an excuse to direct the choice of wine for dinner.
Mike Filigenzi (Sacto) wrote:It's a yeast that's had a gene from a malo-lactic strain put into it so that it provides both fermentations during primary. It's an interesting concept from the standpoint of easily reducing amine formation. Probably a little too franken-yeasty for most consumers, though....