Lalvin C Yeast Trial with Chambourcin (2015)
Ben Margolis
Democracy Vineyards
Summary:
A single block of Chambourcin was harvested, processed, and separated into two lots. The control lot was inoculated with EC1118 (lalvin) and the trial lot with Lalvin C as an experimental method to reduce malic acid in the finished wine product. Each lot received identical additions and treatment throughout fermentation.
Lab Results:
Sensory Results:
There was no significant difference (p<0.05) between the Control (EC1118) and Trial (Lalvin C). Of those that correctly identified the difference between trial and control (n=12) 16.7% preferred the control and 50% preferred the trial, and 33.3% had no preference. There was a 13% reduction of malic acid post AF, in the trial.
