Primary Fermentation

Question 1

What is the typical fermentation temperature for primary fermentation and why?

Answer 1

14-20 degrees
-retains fruit flavours and not too cold for yeast

Question 2

What yeasts are typically used and why?

Answer 2

-cultured
-reliable to dryness in high acid and low PH

Question 3

What type of yeast strains are typically used for tank method wines?

Answer 3

-promote certain flavours eg thiols/esters

Question 4

Is it common to use the same or different yeast strains for the 1st and 2nd fermentations?

Answer 4

-same

Question 5

What must yeasts be able to do and tolerate during 2nd ferm?

Answer 5

-start fermenting in alcoholic conditions (base wines often 10% abv= too high for man yeasts)
-tolerate low PH, low temp and high pressure and limited nutrients available

Question 6

What are the additional attributes wanted from yeast in traditional method?

Answer 6

-autolyse rapidly
-flocculate readily

Question 7

What is flocculation?

Answer 7

-fine particles (dead yeast cells) clump together

Question 8

What is the most common cultured yeasts in trad method and why?

Answer 8

-EC1118 Prise de mousse
-cultivated to survive the 2nd ferm environment
-rapid autolysis
-easy flocculation