Denise Gardner Winemaking

Yeast

June 2022: Q&A Summary

Topics Covered:Barrel Fermentations & Lees RemovalBentonite FiningCloudy Wine in BarrelSanitizing BarrelsBlending MLF & No-MLF WinesAnalytical Testing for BrettYeast Expiration DatesBladder Press & Whole Cluster PressingUsing a Bladder PressJuice PectinaseChilling FruitWrong Yeast Inoculation

October 2021: Q&A Summary

Topics Covered:Stuck MLFBack-Sweetening WinesPress PurchasesTank PurchasesSupplementing Winery VolumeJuice Concentrates for FermentationYeast Selection for Wine Grape VarietiesPrimary Fermentation Nutrient Supplementation (YAN)Pectinase UsesSettling Juice LeesRed Wine ConsistencyWine Barrel Storage

September 2021: Q&A Summary

Topics Covered:Private Tasting Event TipsMinimizing Post-Fermentation Astringency in White WinesInert Gas Pre-FermentationProducing a New Zealand Sauvignon Blanc Style WineMixing Yeast SlurriesUsing Dry Ice in Yeast SlurriesFermentation that Won’t StartProduction Steps Immediately Post-Primary FermentationMonitoring Spoilage in a Cool FermentationExtended Maceration of RedsAcid AdditionsYeast/Nutrient Dosage Rate DeterminationRemoving a Film and Wine Oxidation

Q&A Summary: August 2020

Topics Covered:Barrel SeletionsYeast Strain SelectionMixing Juice during FermentationNutrient Additions & Supplement StrategiesMLF InoculationYeast FilmsSulfur Dioxide Stock Solutions2020 Scott Labs Nutrient Supplement StrategiesLearning Wine Sensory Picking your barrels: Is it worth paying the extra money for the extra dry time for oak barrels (the seasoning)? Is it beneficial? The short answer to this is, I don’t […]

SOP: Dry Yeast Fining

The following protocol can be used to reduce the residual copper concentration in a finished wine through the addition of (i.e., non-hydrated)dry freeze-dried yeast. Yeast does not need to be of any one particular strain and multiple strains can be added. For additional copper reduction treatments and their efficacy, please refer to the Reducing Copper […]