October Northern Grapes News You Can Use – Yeast Trials


News You Can Use

Northern Grapes Project Yeast Trials

October 2015

White wine yeast trials in process at the Vinification and Brewing Technology Laboratory at Cornell University.

Photo: Anna Katharine Mansfield, Cornell University

When considering choice of yeast, there are many options that winemakers can choose from. One must consider not only the variety of grape, but also the desired wine style, growing conditions in the vineyard, and winemaking conditions in the cellar. Research being done as part of the Northern Grapes Project is looking at how different yeast strains can reduce acidity, as well as enhance desirable flavors and aromas, resulting in recommendations for matching yeast and cultivar.

This issue of News You Can Use contains links to two newsletter articles and one webinar that contain information about the yeast selection research being conducted as part of the Northern Grapes Project, as well as some background information about yeast and yeast selection.

Using Selected Yeast Strains to Reduce Wine Total Acidity by Katie Cook. Northern Grapes News, Vol. 2 Issue 4. http://tinyurl.com/NGNewsVol2Issue4

Yeast Selection Trials for Cold-Hardy Grapes by Katie Cook. Northern Grapes News, Vol.1 Issue 3. http://tinyurl.com/Vol1Issue3

Yeast Selection for Wines made from Cold-Hardy Grapes by Katie Cook. Northern Grapes Project Webinar, December 18, 2012. http://tinyurl.com/YeastWebinar

The Northern Grapes Project is funded by the USDA’s Specialty Crops Research Initiative Program of the National Institute for Food and Agriculture, Project #2011-51181-30850

Chrislyn A. Particka, PhD

Extension Support Specialist

Cornell University

School of Integrative Plant Science, Horticulture Section

630 W. North Street

Geneva, NY 14456


315-787-2449 (desk)

315-787-2216 (fax)