Comments on: My 2008 Pinot Recipe

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By: wine sooth » Blog Archive » Yeasts Gone Wild: Part 1.

wine sooth » Blog Archive » Yeasts Gone Wild: Part 1. — Mon, 13 Oct 2008 07:03:23 +0000

[...] Hermseyer of Capozzi Winery, recently wrote about genetic typing of yeast species and strains at vineyards contracted by Ravenswood. Over [...]

By: kerith

kerith — Wed, 01 Oct 2008 02:28:10 +0000

Thanks for a speedy reply. Good to know that cutting edge DNA technology- when not being used for really important stuff ( i.e differentiating the DNA of 5 potential baby daddies for a prostitute on Jerry Springer) – is advancing wine science. Great stuff.

By: Josh

Josh — Tue, 30 Sep 2008 21:36:31 +0000

Hi Kerith,

Both different species (bayanus cerevisiae etc.) and different strains (of mostly cerevisiae) were found each year.

As to the specifics of determination and differentiation, I’d have to get the paper Constellation produced to answer that. Our talks, while detailed, were not exhaustive.

Your comment about splitting hairs is well taken, and I’ll see what I can learn from Joel and post it here in the comments.

Thanks for the comment and the kind words.

Josh

By: kerith

kerith — Tue, 30 Sep 2008 20:41:18 +0000

Great and interesting post. Can you please clarify one point regarding the Ravenswood experiments? Are you talking about different yeast STRAINS (i.e. genetically different variations of S. cerevisiae) or different yeast SPECIES (i.e. S. cerevisiae vs. S. bayanus vs. others still)? By what means specifically were the yeast differentiated? Sometimes multiple yeast with the same karyotype and mtDNA analysis (i.e. genetically identical for all intensive purposes) have different DNA fingerprints by DNA hybridization. Thus it’s really just degrees of different and how minutely you want to catergorize and split hairs By single nucleotides? Just curious. Have been reading/ writing about yeast strains, too. Ribereau-Gayon has an excellent chapter in the Handbook of Enology. PLease let me know. Interesting stuff.

By: David J

David J — Sat, 20 Sep 2008 07:27:23 +0000

PS– how early in th season to have brix low enough not to need amelioration? Anybody trying to be that strict? Or are/were things phenolically just too too green to try it?

By: David J

David J — Sat, 20 Sep 2008 05:50:29 +0000

Josh, big, big thanks for yr candid sharing! I dove into technical winemaking basics for ‘06 crush with three projects at Crushpad, primarily Alan ‘Cellar Rat’ Baker’s Anderson Valley Pinot, & I was happy that my ‘reckless’ pushing got Alan to take a chance on letting at least one out of four barrels ‘go native’– of course, I had only one case’s worth of money on the line, so I’m bonded to Alan for his courage under all sorts of pressure.
My next step was networking in Mendoza as crush ‘08 loomed in the Southern Hemisphere, & as luck wd have it, I made friends with the strictest non-interventionist in Maipú. I’m hoping I can fund his taking some different chances, my problem is learning the biz side & finding the right partner to help me sell some of this stuff…we need to learn from the Darth Vaders too, y’know! Looking fwd to meeting & trying yr ‘caldos’!

By: Robert McIntosh

Robert McIntosh — Fri, 19 Sep 2008 17:11:38 +0000

thank you so much for sharing this level of detail

it is so refreshing to be able to share this kind of information, and really builds trust

I REALLY hope I will get to try your wines over here in the UK at some stage