WSET Level 4 (WSET Diploma) Mastering Wine Making Options - Alcoholic Fermentation Part 1 - Yeast

[@piotrwojdelko1150]

temerature is very important I need to work with it

[@montereymamacita]

So I was curious about S. Bayanus. I know we use EC-118 for stuck fermentation, so I went and looked that up. Sure enough, bayanus! Learned something new today. Ty, WWJ.

[@WineWithJimmy]

Boom! Thanks

[@zhendongzhang347]

Hi Jimmy I have a question. Esters are created during the fermentation, should belong to the Second aromas. Is that right,?

[@WineWithJimmy]

In theory...

[@anttikoponen2235]

Are these aroma precursors less notable in wines with higher residual sugar content?

[@WineWithJimmy]

In reference to?

[@anttikoponen2235]

@@WineWithJimmy compared to wine with less sugar. In the video, was mentioned that when the yeast removes sugar it liberates the aroma precursors during fermentation. I’m just wondering if the winemaker decide to produce wine with higher residual sugar content are then the precursor less present compared to a wine with lower residual sugar…

[@piotrwojdelko1150]

In cold climate I use yeast which can fermentate of 30% malic acid and can reduce acidicy significantly .They are very good in viniery and I see they are the best just don't their disadvantages.maybe you will help