Taking the Mystery Out of Wine Yeast Selection

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1 Response

  1. Jeff says:

    Just wanted to throw in my two cents. Yes, the metabolic reactions of the yeast you use is the most important reaction occurring in the must. But their are also molecules already present in the wine must, molecules from grape solids during fermentation, those derived from metabolisms, even from wood. The temperature and amount of oxygen dissolved can have a significant on these “other reactions” and therefore the quality of your wine.

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