News You Can Use
Northern Grapes Project Yeast Trials
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
School of Integrative Plant Science, Horticulture Section
630 W. North Street
Geneva, NY 14456