Anchor and ScottLabs Yeast Trial on Merlot (2014)
Kirsty Harmon
Blenheim Vineyards
Purpose:
Assess fermentation kinetics and sensory attributes of several Anchor yeast strains on Merlot.
Methods:
Identically sourced 2014 Merlot was harvested, destemmed but not crushed, and separated equally into 4 macrobins. Each bin is inoculated at 95g/bin with EC-1118 PDM (Scott Lab), CRVP (Scott Lab), NT50 (Anchor), and NT202 (Anchor) respectively. Each bin was treated identically through AF, pressed identically, and racked to identical barrels (Seguin Moreau MT American Oak 2009). Each barrel was inoculated with ML Silver (1g/barrel). 4.5g/hL SO2 added upon completion of MLF. Results:
Results:
CRVP exhibited the fastest fermentation kinetics but produced the highest volatile acidity. EC1118 PDM produced the highest ethanol and lowest volatile acidity.
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