lecture 4 - VEN 3 Lecture 4 Announcements: None Previous...

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VEN 3 Lecture 4 Announcements: None Previous Lecture: The previous lecture was about growing wine grapes. The various temperatures and other environmental factors needed to produce quality wine grapes were the main focus of the lecture. Wine Microorganism and Fermentation I. Yeast A. Saccharomyces cerveisiae : yeast used for making wine, bread, beer, distilled beverages 1. Dominant yeast in vineyard, where pomace (pressed skins and seeds) are deposited 2. Alcohol tolerant 3. SO2 insensitive 4. Found naturally on the surface of berries B. Natural fermentations 1. some winemakers do not inoculate their must with commercieal yeast 2. Allow wild fermentations to take place a. initiated by resident strains of S. cerevisiae that were established in the vineyard/winery or other types of “wild yeast” b. Wild yeast live on the surface of grapes (different than feral yeast) C. Disadvantages of Wild Yeast 1. Result in off flavors 2. Alcohol intolerant 3. Microbiologically instable 4. SO2 sensitive D. Characteristics of Good Wine Yeast Strain
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lecture 4 - VEN 3 Lecture 4 Announcements: None Previous...

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