3 ms·

Source, please? (I am Italian, my family used to own a small vineyard so I have some hands-on experience on wine making, albeit we made it only for our own fam

by Pamar 9y ago

Source, please? (I am Italian, my family used to own a small vineyard so I have some hands-on experience on wine making, albeit we made it only for our own family). I find the part about "yeasts" a bit difficult to believe, but I have been wrong in the past so I would like to find out more.

Double_a_92 9y ago
Yeasts are like "nano bots" that you can program to create very complex chemicals. In this case they are used to create specific taste molecules. They are also used in some breads so they stay soft for weeks.
- Pamar 9y ago
  Thanks, I do know what yeasts are. My point is that (most probably due to the very small quantity of wine we produced) we never added any yeast to the grapes. I.e. fermentation was catalyzed by kloeckera-apiculata [1] which is normally found in nature (small deposits on the grapes, etc.). The OP seems to imply that different yeasts are prominent in industrial-size wine production (again, this may very well be the case: as I mentioned I have been proven wrong about industrial winemaking at least once in the past) so I would like to learn more about that, and I would be even more interested in understanding how different countries go at it. [1] https://eurekabrewing.wordpress.com/2014/09/26/hello-my-name-is-hanseniaspora-uvarum-aka-kloeckera-apiculata/ https://eurekabrewing.wordpress.com/2014/09/26/hello-my-name...
  - ghostDancer 9y ago
    I guess that in countries like Italy, Spain or France that produce and consume their own wines mostly , the "tricks" and manipulation won't be as much, i have some friends who work in the wine industry and never heard of those things either, other countries that import most the wine probably the distributors would manipulate it to please and to get more market. Here you can find good wines from 5-6 euros the bottle, of course there are more expensive ones but for everyday. I'm from Spain. Edit: corrected some misspelling.
    - Pamar 9y ago
      I would agree with you, but the OP claimed: That's a classic but lately a swedish journalist uncovered that the wine we drink in Europe is largely bogus. So I wanted to understand better what "Europe" means in his/her mind.
eecc 9y ago
Well, I'm from Rome and I remember the stories of my friends having to toss their wine batches because they added too much "polverina" to the mix. I also remember one time I nearly got into a fight with a producer at a summer show, when I commented to a friend (unaware the other guy was standing next to me, I guess I had enough already ;) that this "barrique" they were peddling really tasted of supermarket wine washed in wood flakes, and you could tell the two "tastes" apart like they were glued together by a child.
- Pamar 9y ago
  This is not what the OP was talking about, though. I do know about faking wood barrel ripening with wood flakes and I heard about "polverina", but the latter is, for what I know, something of the past (and the Ethanol scare in Italy played a large role in taking it out of the game, for what I know). In other words: "the plural of anecdote is not data" - I would like to get to the source and understand better the "flavored yeasts" claims. And also see what countries the article was talking about.
WillPostForFood 9y ago
Making wine is all about the fermentation, and the fermentation is all about the yeast, so no surprise that what yeast you use will have a big impact on flavor. This isn't some cynical manipulation any more than choosing the grape variety. Pair your yeast and your grape to try to get a good outcome. Here are some yeasts and some of their flavor effects: https://winemakermag.com/yeast-strains-chart https://winemakermag.com/yeast-strains-chart

by Pamar 9y ago

Double_a_92 9y ago

Yeasts are like "nano bots" that you can program to create very complex chemicals. In this case they are used to create specific taste molecules. They are also used in some breads so they stay soft for weeks.

Pamar 9y ago
Thanks, I do know what yeasts are. My point is that (most probably due to the very small quantity of wine we produced) we never added any yeast to the grapes. I.e. fermentation was catalyzed by kloeckera-apiculata [1] which is normally found in nature (small deposits on the grapes, etc.). The OP seems to imply that different yeasts are prominent in industrial-size wine production (again, this may very well be the case: as I mentioned I have been proven wrong about industrial winemaking at least once in the past) so I would like to learn more about that, and I would be even more interested in understanding how different countries go at it. [1] https://eurekabrewing.wordpress.com/2014/09/26/hello-my-name-is-hanseniaspora-uvarum-aka-kloeckera-apiculata/ https://eurekabrewing.wordpress.com/2014/09/26/hello-my-name...
- ghostDancer 9y ago
  I guess that in countries like Italy, Spain or France that produce and consume their own wines mostly , the "tricks" and manipulation won't be as much, i have some friends who work in the wine industry and never heard of those things either, other countries that import most the wine probably the distributors would manipulate it to please and to get more market. Here you can find good wines from 5-6 euros the bottle, of course there are more expensive ones but for everyday. I'm from Spain. Edit: corrected some misspelling.
  - Pamar 9y ago
    I would agree with you, but the OP claimed: That's a classic but lately a swedish journalist uncovered that the wine we drink in Europe is largely bogus. So I wanted to understand better what "Europe" means in his/her mind.

eecc 9y ago

Well, I'm from Rome and I remember the stories of my friends having to toss their wine batches because they added too much "polverina" to the mix. I also remember one time I nearly got into a fight with a producer at a summer show, when I commented to a friend (unaware the other guy was standing next to me, I guess I had enough already ;) that this "barrique" they were peddling really tasted of supermarket wine washed in wood flakes, and you could tell the two "tastes" apart like they were glued together by a child.

Pamar 9y ago
This is not what the OP was talking about, though. I do know about faking wood barrel ripening with wood flakes and I heard about "polverina", but the latter is, for what I know, something of the past (and the Ethanol scare in Italy played a large role in taking it out of the game, for what I know). In other words: "the plural of anecdote is not data" - I would like to get to the source and understand better the "flavored yeasts" claims. And also see what countries the article was talking about.

WillPostForFood 9y ago

Making wine is all about the fermentation, and the fermentation is all about the yeast, so no surprise that what yeast you use will have a big impact on flavor. This isn't some cynical manipulation any more than choosing the grape variety. Pair your yeast and your grape to try to get a good outcome. Here are some yeasts and some of their flavor effects: https://winemakermag.com/yeast-strains-chart https://winemakermag.com/yeast-strains-chart