Wine -- Mise en abyme
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Showing posts with label
Saccharomyces cerevisiae
.
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Showing posts with label
Saccharomyces cerevisiae
.
Show all posts
Wednesday, February 14, 2018
The case for spontaneous fermentation of wine grapes
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Saccharomyces cerevisiae (SC) is the yeast species which completes the alcoholic fermentation process in both inoculated and spontaneous fe...
Monday, February 5, 2018
Non-Saccharomyces yeasts as antidotes to climate change: Fundamentals
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In my post on the role of alcohol in wine balance I indicated that, in addition to unbalancing the wine, an excess of alcohol: makes the w...
Friday, December 7, 2012
Inclement weather and lengthy fermentation time risks in natural yeast fermentations
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I have previously characterized the risks associated with natural-yeast fermentations thusly: (i) stuck fermentations; (ii) yeasts washed ...
Wednesday, September 12, 2012
Indigenous- versus inoculated-yeast fermentation: The pros and the cons
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There is an ongoing battle between natural-wine proponents and pragmatists as to the types of yeast strains that provide the "best...
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