Library

Fermentation
Topic:    Ambient Yeast

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

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

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

Rachel Stinson Vrooman

Stinson Vineyards

Report Report

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