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Show Notes
The Fascinating Role of Yeast in Winemaking
In this episode of After Wine School, host Keith Wallace, joined by fermentation expert Alana Zerbe, delves deep into the critical role yeast plays in winemaking. They explore why wines have distinct smells, how yeast converts grape sugars into alcohol, and the influence yeast has on flavors, mouthfeel, and terroir. The discussion covers the complexity of Saccharomyces cerevisiae, native yeasts, and the impact of fermentation temperatures. They also discuss the nuances of wild yeast fermentations, stuck fermentations, and the presence of Brettanomyces. The episode concludes with a lightning round exploring the yeast characteristics of various wine styles. Wine lovers and aspiring winemakers will gain a thorough understanding of the science behind their favorite wines.
00:00 Introduction
00:43 The Role of Yeast in Wine Making
01:20 Saccharomyces: The Workhorse Yeast
02:02 Non-Saccharomyces Yeasts
02:36 Yeast and Wine Complexity
03:30 Terroir and Yeast
04:41 Sherry and Vin Jaune
05:50 Champagne
06:49 Temperature's Impact on Fermentation
19:08 Wild Yeast
19:35 The Role of Native Yeast in Winemaking
26:07 Brettanomyces: The Double-Edged Sword
28:51 Lightning Round
31:00 Final Thoughts