Vintner's Harvest Premium Wine Yeasts
Vintner’s Harvest proudly offer a complete range of professional wine making yeasts which have never before been available to the home wine making enthusiast.
See the range here.
New yeast strains isolated.
New strains of wine yeast are continuously being isolated and adopted by commercial vineyards but, as with so much regarding wine making, they remain a closely guarded secret. Vintner’s Harvest entered into an exclusive yeast strain screening program with a leading yeast and ingredient supplier to the European commercial wine making industry. This program considered only specialist wine yeast strains used commercially in Europe and identified a complete wine yeast range for all varieties of Grape, Fruit and Vegetables. The screening process involved 3,000 separate fermentations over a two year period.
Selecting the right strain for your wine.
You will note from the charts that several yeasts may be suitable for the same ingredient, the number of stars indicate its general suitability i.e. 3 stars are more suitable than 1 star. The separate yeast description provides you with further detailed information about each specific strain, this is especially useful where more than one strain has 3 stars and you may even decide that the qualities offered by a yeast with less stars match what you desire for your wine.
Vintner’s Harvest will continue to unveil new and innovative products to the home winemaker to ensure you have available to you every important ingredient at a quality equal to that available to the commercial winemaker.
Instructions for Use
Do not re-hydrate Vintner’s Harvest yeast before addition, but add directly to the must/juice noting the following:
To avoid extended lag time and risk of bacterial contamination ensure must/juice temperature is above 68 deg F for the start of fermentation and for at least the first 24 hours.
Control fermentation temperature within the range specified for each strain. As a general rule ferment between 68-75 deg F unless cold fermenting is desired for flavor/aroma development.
All yeast strains are sensitive to excessive osmotic pressure, incorrect pH and nutrient insufficiency. Due care and attention to must/juice preparation is important.
The Importance of Nutrition
If the yeast lacks nutrition during fermentation, off flavors and aromas will be formed by the yeast and reduce the overall quality of the wine. In extreme cases of nutritional deficiency fermentation will stick. This is why important vitamins like biotin and thiamine are added by commercial winemakers, as well as diammonium phosphate (DAP). However, there are other important vitamins (apart from biotin and thiamine) and a number of trace minerals and co-factors that yeast requires for fermentation.
Each Vintner’s Harvest wine yeast sachet contains all thirteen of these essential trace vitamins, minerals and co-factors to ensure that yeast remain at optimum health during the fermentation process. You may still need to add DAP, in situations where there is insufficient nitrogen or phosphorous provided by the fruit ingredients. The quantity of DAP to use will vary depending on the quantity of fruit used, but will generally be between 7-15 grams per 23 liter fermentation. For ultimate quality delay DAP addition until day 2 to ensure yeast is forced to assimilate available amino acids from the fruit.