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Fermentation
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Comparing chemical and sensory characteristics in Cabernet Franc inoculated with non-Saccharomyces yeast (Biodiva), Saccharomyces yeast (BDX), and non-inoculated fermentation (2021)

Todd Henkle

The Vineyard and Winery at Lost Creek

Report Report

Comparing chemical and sensory characteristics of Cabernet Franc wines fermented with and without addition of commercial yeast (2020)

Todd Henkle

The Vineyard and Winery at Lost Creek

Report Report

Use of specialized nutrient (Stimula Chardonnay) to increase aromatic expression in barrel fermented Chardonnay (2020)

Rick Tagg

Delaplane Cellars

Report Report

Exploring nutrient strategies in red wine fermentations – creating a nutrient desert (2020)

Michael Heny

Michael Shaps Wineworks

Report Report

Controlling Microbes at Crush with Microcontrol and Egide in Chambourcin

Doug Fabbioli

Fabbioli Cellars

Report Report

Comparing Varietal Character and Terroir Expression in Sauvignon Blanc Inoculated with a Commercial Yeast Strain vs. Ambient Starter Culture (2019)

Matthieu Finot

King Family Vineyards

Testing the effect of yeast strain (CY3079 vs. Ionys WF, Scottlabs) and fermentation temperature on chemistry and flavor of Chardonnay (2018)

Matthieu Finot

King Family Vineyards

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Using yeast to de-acidify Petit Manseng (2018)

Matthieu Finot

King Family Vineyards

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Comparing chemistry and sensory characteristics of ambient vs. inoculated (CY3079 Scottlabs) fermentations in Chardonnay (2018)

Rachel Stinson Vrooman

Stinson Vineyards

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The effect of Stimula Sauv Blanc (Scottlabs) fermentation nutrients on Thiol Production in Sauvignon Blanc (2018)

Rachel Stinson Vrooman

Stinson Vineyards

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Comparing protocols for thiol production in Sauvignon Blanc (Scottlabs) (2018)

Emily Pelton

Veritas Vineyard and Winery

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Comparing Yeast Strains for Viognier: ICV GRE (Scottlabs) and X-16 (Laffort) (2018)

Emily Pelton

Veritas Vineyard and Winery

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