New Yeast to Mimic the Feral

Last April Fool's Day I did a post about a new yeast that will mimic the taste and complexity of a wild yeast. Today, it is no longer a joke. I wonder if a touch of fizz and VA come with that? 

While it first debuted in 2009, I think it is the 2010 wines that have seen the benefit. And I for one, can't wait to see them. 

Adding a premium touch

''In France, Viniflora Prelude is a wonderful tool to give a premium touch to red, rosé and white wines, particularly whites from Chardonnay. Red winemakers are huge fans of our specific strain of Torulaspora, which was developed to give the 'wild ferment touch' a mix of complexity, mouthfeel and flavour longevity which used to be impossible to obtain unless you let indigenous yeasts flora drive the alcoholic fermentation,” explains Nicolas Prost, Commercial Oenologist, Chr. Hansen.

Comments

[Steve Edmunds]

wow! Is there an English translation?

[Acevola.blogspot.com]

So, at midnight on Dec 31 we could toast by saying "Happy New Yeast"

[Kevin Hamel]

The problem with letting indigenous yeasts drive is that they are usually unlicensed and often under the influence, and, well no one wants their wine to be slapped with a DBI (driven by indigenous).

[Vinos Ambiz]

I heard from a reliable source in the NWRM (Natural Wine Resistance Movement) that they're planning to release a new feral yeast that mimics the blandness and lack of complexity of industrial genetically engineered yeasts.

[Adam Lee]

First off, it is a sales pitch. Companies that sell wine related products use sales pitches all of the time (as do other companies and, dare I say it, even an occasional wine writer).

That being said, if indigenous yeast are truly "wild" or "feral" then I don't see how anyone can say they always provide anything (positive or negative). If, however, a winery's uninnoculated ferments perform the same year over year, vineyard over vineyard, then I would think the yeast may well be indigenous to the winery (in which case it could be isolated and eventually sold).

That all, of course, is limited to one yeast that is the main driver of fermentation --- in fact there are multiple yeasts active at some point in vitrually all ferments.

Adam Lee
Siduri Wines

[frank schmidt]

Wild yeasts are almost certainly a mixed population, with each strain occupying a specific niche. Think about sourdough or yogurt - the culture (and the properties of the product) will change over time. You can't make San Francisco sourdough in Peoria, or Greek yogurt in Houston. In fact, I would guess that much of what we call "terroir" is related to the microbial population of the area rather than soil per se.

[Alicefeiring]

Hello Frank, Yes, I do agree with you which is why I find this pretty funny and wonder who is actually buying it. Terroir when it comes to wine, at least, does mean more than just the soil, but the whole complete package.

[7stringBen]

I'd be curious to see who is using this as part of the innoculation process in their wines- and what the wine tastes like . . . One assumes that if people are making "test tube" wines, that they would know enough chemistry to avoid pitfalls even if they use this product. . . .Sill, very scary!!

[7stringBen]

opps- still.

[Alicefeiring]

Hi Ben, more funny than scary? I mean the thought process is rather scary, whoever thought that this was a great idea, and a way to market a yeast, is a scary. But the actual meaning of it is silly. Or maybe I'm just in a silly mood!

[Account Deleted]

Hi... I read your post and I want to say that the prank converted into reality and then it will become a good thing for wine. I like your experiment and I appreciate you for your effort.

http://www.winegrowersdirect.com.au