Rahsaan wrote:The yeast conversation is an interesting one, and reminds me that absolute purist doctrines can be quite misplaced. This weekend was jabbering with Claude K. who informed me that DRC has been quite proud of chaptalization at times, and while I've never tasted the wines to know how this plays out, clearly one can take everything too far.
Alan A. wrote:
But what if the indigenous yeast that your vineyard and/or winery hosts produces bad wine, dies when the alcohol reaches 8% ABV or worse makes vinegar? Despite all the romantic imagery surrounding the wine industry, a winery is still at its core a commercial venture that has to have some type of marketable product to survive. Using cultured yeast is one way of minimizing the risks of producing a bad product.
SFJoe wrote:It can be particularly tough to get a good indigenous fermantation if, for instance, you've sprayed your vineyards pretty heavily with antifungals. Or if your local ecology is otherwise deranged.
71B can be considered "just another choice" the way hanging acrylic clown paintings on velvet with the big tear in the eye in your living room is "just another decorating idea."
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