A trial using six selected strains of yeast to ferment Baco Noir.
Personnel: Mark Henry, Dan Ostler, Kaarle Ottonen, Paul Stuart.
Master: Lorne Weyers
Manager: Dan Sullivan:
Examination of the the impact of various yeast strains on the fermentative and organoleptic properties of Baco Noir.: 650 lbs. of crushed and destemmed Baco Noir was sourced from Viti-Bev Farms in Louth
township.
The fruit was machine picked on September 4/ 1999. On September 5th it was equally divided into six primary fermentors. Prior to separation the must was bulk chaptalized, treated with Rapidase enzyme and analyzed for sugar, acid and pH.
Care was taken to distribute equal amounts of juice and solids to each vat. Fifty grams of toasted French oak chips were added to each lot at this time. The following yeast selections were then added: RC-212, 71B, D254, BM45, EC1118 and Pasteur Red. Each fermentor was inoculated with 10 grams of the selected strain.
The fermentation was carried out to near dryness, (until the cap sunk) over a ten day period, with punching down twice daily. Must and cap temperature was measured throughout the fermentation.
The paddle in contact with the must was rinsed between contact with each batch to minimize cross contamination.fermented must was transported to the press site and pressed.
The wine was subsequently settled off the gross lees overnight, then run off into glass with fermentation locks and innoculated with Chris Hansen malolactic culture.
A blend of all six wines in equal amounts was formulated at this time. The wine completed malolactic fermentation over a six week period at about 18-21 celsius.
Upon completion of malolactic fermentation, as confirmed by Chromatographic testing, the wine was racked and 50 grams of Harmonie oak sticks were added to each lot.
The wine was sulphited to approx. 50 p.p.m. wine was then cold stabilized at approx. 0 Celsius for six weeks. A further 20 p.p.m. sulphite addition was made., the wine was racked and held in bulk until
bottling in May 2000.
The fermentation and aging process acid and pH reading were recorded. They are included in the observations section.:must readings: 21.0 Brix at pick-up in Louth 11:00 a.m. Sept 4, 20.7 Brix in Scarborough, Sept. 4, 9:00 p.m. 19.9 Brix Sept. 5, Noon. Chaptalized to 21.4 Brix Sept. 5 1:00 p.m. (adjusted up 1.5 Brix).
Theoretical must weight by narrow range thermometer: 22.5 Brix. Acidity and pH Sept 4, 9:00 p.m: 13.2 g/L., 2.98.on Sept 14th, post primary fermentation: (pH followed by Acid):
RC212- 3.27 11.25g/l.,
EC1118-3.21 11.25 g/l.,
BM45- 3.23 11.25 g/l.,
71B-3.26 10.8 g/l.,
D254-3.24 11.1 g/l.,
Pasteur Red- 3.22 11.4g/l.
on Nov. 18th, post malolactic conversion:
RC212- 3.57, 9.2g/l.,
EC1118-3.55 9.6 g/l.,
BM45-3.55 9.6 g/l.,
71B- 3.57 9.2 g/l.,
D254- 3.60 9.2 g/l.,
Pasteur Red- 3.54 9.6 g/l.,
Blend- 3.60 9.1 g/l.Oct. 30th, 2000.
Partial results-
71B- 3.58 7.7 g/l.,
BM-45- 3.58 8.1 g/l.,
Blend-3.60 7.9 g/l.
temperatures during primary ferment were monitored twice daily and peaked at 87 F in the cap at 4 days in to the fermentation.
There was little variation from batch to batch. There was an initial add of 8 grams of Fermaid K yeast nutrient, all ferments went to dryness and there was no evidence of H2S during primary fermentation.
The selected strains did not demonstrate widely different fermentative characteristics at the ambient temperatures in this experiment. The 71B lived up to it's reputation as a strain that metabolizes malic acid as evidenced by the lower acid readings immediately post primary fermentation.
At our first club tasting of the wines it was found that the RC212 and 71B wines were more fruit driven a less austere than the other wines.The BM45 offered the most structure and fullness. There were distinctly discernable differences in the taste and texture of the wines at this time.
This article is copied here from the very interesting homepage of the
The Pickering Wine Club
If you are in the Oshawa to East Toronto area and interested in Amateur Winemaking, they are a friendly and interesting group...
visit the Amateur Winemakers of Ontario Website
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