"gene" > wrote in message
et...
> wrote:
> > Lum Eisenman wrote:
> >> ...
> >> However, I will stand by my statement that..... adding yeast
immediately
> >> following a SO addition is the preferable method.
> >
> > Interesting. I'm surprised Wyeast is advocating the practice. When
> > following the sulfite too quickly with the yeast, I've noticed H2S
> > production with normally resilient strains.
> >
> > What is the impetus for the quick introduction of yeast?
> >
> > Regards,
> >
> > Greg G.
> >
> My vote for the reason is that by getting the inoculated yeast
> outcompeting the wild sources as soon as possible, it will minimize the
> amount of ethyl acetate and acetic acid production from the wild
> fermentation sources.
>
> Lum, a question for you... Isn't white grape juice usually cold-settled
> for 24-48 hours then racked off heavy lees prior to inoculation, and
> red grapes cold-soaked 2-5 days before inoculation? Wouldn't it be
> preferrable to add SO2/k-meta to juice/grapes when they are initially
> put in the tank rather than wait until just before yeast inoculation?
>
> Gene
You are right Gene. most commercial white juice is sulfited and then
cold-soaked. Theses days, many commercial wineries don't add SO2 to white
juice from sound grapes until after fermentation is complete. The juice
turns brown but the brown phenols fall out of solution during fermentation.
Indeed some wineries add SO2 at the crusher and then cold soak red must.
But, much commercial red must is fermented straight away. In that case, the
grapes are crushed. SO2 is added and the yeast is added within an hour or
two depending on the crush facilities. On the other hand, some winemakers
are now adding Lysozyme to red fruit at the crusher and not adding SO2 until
MLF is finished.
There are lots of ways to make wine.
Lum
Del Mar, California, USA
www.geocities.com/lumeisenman