The person who indicated they had a yeast description list, is having
trouble posting it to the internet, so I was asked to do so. I have no
knowledge of the accuracy or source of this information, so don`t
bother to email me for more info. Try the address in the included
message header if you like. No warranty expressed or implied.
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X-Mailer: America Online Mailer
Date: Wed, 11 May 94 14:06:12 EDT
Subject: Re: Yeast, yeast, yeast
Sorry for the delay.
Slow fermenter and leaves a delicate, perfumey aroma without tropical
overtones of UCD 594, and a smooth, fruity flavor. Temperature should
be kept cool to preserve fruitiness. Good for whites and fruits. May
have trouble going to dryness if too cold or nutrient poor wines (like
Chardonnay). Sometimes used for Pinot Noir. Foams very little.
Calif Champagne, UCD 505
Flocculates superbly, leaving large chunks if left to settle
undisturbed. White wines have a simple, clean, yeasty quality similar
to champagne. Recommended for sparkling wines and very aromatic
Very fast and vigorous fermenter. Good for stuck fermentations. Never
use if you want to leave some residual sugar. Provides clean, varietal
wines. Often used for Cabernet.
Can product varied results. When it's good, it's very very good. When
it's bad, it's very very bad. Never use if fruit has been recently
dusted with sulphur. Yeast has a tendancy to product H2S. Starts
fast, attaining a very high temperature, then slows and sometimes
sticks if stressed. Very good for reds and full bodied whites that
need a hot fermentation. Flavors are full and complex and intense in
Intended for carbonic maceration or fresh, fruity red wine. Ferments
strongly but leaves a grapey sort of fruitiness.
An all purpose white wine yeast sometimes used for reds as well.
Usually a fast, usually complete yeast. Do not use for slow
fermentations or needing residual sugar. Flavors are clean and
pleasant....body and complexity are not emphasized. Sometimes used
for stuck fermentations. Despite the name, it is not used for
Prie de Mousse
Ferments evenly and usually goes to completion. Clean, slightly yeasty
aroma does not interfere with varietal flavors. Used for both reds and
Slow fermentation rate with an austere fruitiness. Wines are spicy,
complex, medium body, and dark color. Often preferred for Pinot Noir.
SOmetimes needs balancing with oak ageing.
Used for grapes infected with botrytis. It intensifies the
apricot/honey flavors produced by the mold.
Ferments evenly, low H2S production, flloculates well, makes compact
lees. Flavors are refined and elegant with emphasis on varietal
fruit. Often used for Chardonannay. Prone to sticking in nutrient
Usually used as a tirage yeast but could be used for innoculating the
cuvee in sparkling wines as well. Has subdued yeastiness with
Very popular for reds. Fast, strong fermenter used for full bodied
reds. Yields wines that are complex, cabernet style concentration of
fruit and color.
Intended for dry, crisp, white wines. The yeast provides complexity
instead of fruittiness emphasizing acidity. Senesitive to sudden
chilling. Foams spectacturely.
Produces a distintive, flowery, complex combination of scents when
fermented cool. Slows with sudden chilling but usually completes.
Good for reisling and other german style wines.
Starts very very slowly and ferments evenly. Fermentation temperature
does not change much nor is activity that apparaent. Provides a highly
aromatic character called 'fruit salad' or tropical flavor. Not
generally used in reds. Sensitive to SO2. May produce excess "H2S if
sulphur dust is on the fruit.
Some suggestions (depending on styles)
d d d d d d d d d d d d d d d d d d d d d d d d d d d d d d d d d d d d
Chardonnay (regular) Chanson, Prie de Mousse
Chardonnay (heavy) Montrachet
Chenin Blanc UCD 594, Epernay 2
Gewurtz and Rielsing (young/fresh) Epernay 2
"" ""(complex) Steinberg
Muscat UCD 594 or any
Sauvignon Blanc Chanson, Pasteur
White Prise de Mousse
Semillon Chanson, Pasteur Champ
Cabernet (regular) Pasteur Red
" (other) P. Champ, Montrachet,
Pr. de Mousse
Merlot P. Red, Assmanshausen
Merlot (for blending) Epernay 2, Beaujolis,
Petit Sirah doesn't matter
Pinot Noir (light) Beaujolais
Pinot Noir (regular) Assmanshausen
White Zin Epernay 2, Prise de
Zinfandel, claret style Pasteur Red
" fruity Pris de Mousse
" heavy Montrachet
" over 25 brix Fermivin
Aurora Epernay 2
Cayuga Chanson, Pris de Mousse
Reds fruity style (Chelois, Foch, etc) Epernay 2, Beaujolais
Reds full bodied (Baco, Chambourcin, etc) P. Red, Fermivin,
Seyval/Vidal Blanc (dry) Chanson, Pris de Mousse
" " (sweet) Epernay 2
Blanc de noirs and Rose Epernay 2, Prise de
Carbonic Maceration Beaujolais
Late Harvest (Botrytis) Beerenauslese,
Port P. Champ
Sparkling (cuvee) Eperney 2, Prise de
Mousse, P. Champ
Sparkling (tirage) Etoile, C. Champ,
P. de Mousse
Stuck fermentations Fermivin, P. Champ
Non Grape wines
Apples epernay 2, Chanson
Berry, Cherry P. Red, Beaujolais
Peach, pear, apricot, plum Epernay 2, C. Champ,
Other epernay 2
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