Native Yeast Fermentation Trials

Transcription

1 Native Yeast Fermentation Trials

2 Native Yeast Fermentation Trials Dan Goldfield Dutton-Goldfield Winery Ken Wright Ken Wright Cellars Jeff Maccario ETS Laboratories Grant Coulter Beaux Frères Winery Ben Casteel Bethel Heights Vineyard

3 Dan Goldfield Moderator Partner/Winemaker, Dutton-Goldfield Winery

4 Ken Wright Owner, Ken Wright Cellars

5 Jeff Maccario ETS Laboratories

6 THROUGH THE LOOKING GLASS WHAT REALLY HAPPENS IN YOUR FERMENTATIONS NON-INOCULATED VS INOCULATED FERMENTATIONS

7 NON-INOCULATED FERMENTATIONS AKA NATIVE, WILD, INDIGENOUS, FERAL Is it possible to have a fermentation driven by indigenous Saccharomyces cerevisiae yeast? Do indigenous Saccharomyces cerevisiae strains from the vineyard persist through the fermentation? Are vineyard yeast strains the same vintage to vintage? What happens with non-inoculated fermentations in wineries that have used commercial (ADY) Saccharomyces cerevisiaeyeast in the past or currently?

8 NON-INOCULATED FERMENTATIONS AKA NATIVE, WILD, INDIGENOUS, FERAL Total Strains Similar to Commercial Putative Native Ken Wright Bethel Heights Mid Same Between Ferments Total Strains Similar to Commercial 1 Bethel Is it Heights possible End 1 to have 1 a fermentation 0 Hyland driven End by 9 indigenous 2 7 Gren Moraine Mid Lillies Mid Gran Moraine End Lillies End Saccharomyces cerevisiae yeast? Putative Native North West Winery Hyland Mid Savoya Mid Eileen Mid 1 Savoya End Eileen End Penner-Ash Bethel Heights Winery Bethel Heights Mid Hyland Mid Bethel Heights End Hyland End Gren Moraine Mid Lillies Mid Gran Moraine End Lillies End Savoya Mid Eileen Mid Savoya End Eileen End Beaux Freres Cristom Bethel Heights Mid Hyland Mid Bethel Heights End Hyland End Gren Moraine Mid Lillies Mid Gran Moraine End Lillies End Savoya Mid Eileen Mid Savoya End Eileen End Same Between Ferments 4 2 NA NA

9 NON-INOCULATED FERMENTATIONS AKA NATIVE, WILD, INDIGENOUS, FERAL Indigenous strains of Saccharomyces cerevisiae Ten strains at mid ferment Seven strains at end ferment Three strains in common Cristom Winery Eileen Vineyard Grapes

10 NON-INOCULATED FERMENTATIONS AKA NATIVE, WILD, INDIGENOUS, FERAL Do indigenous Saccharomyces cerevisiae strains from the vineyard persist through the fermentation?

11 NON-INOCULATED FERMENTATIONS AKA NATIVE, WILD, INDIGENOUS, FERAL Lillies Vineyard Saccharomyces cerevisiae persistence

12 NON-INOCULATED FERMENTATIONS AKA NATIVE, WILD, INDIGENOUS, FERAL Eileen Vineyard Saccharomyces cerevisiae persistence

13 NON-INOCULATED FERMENTATIONS AKA NATIVE, WILD, INDIGENOUS, FERAL Are vineyard strains the same vintage to vintage?

14 NON-INOCULATED FERMENTATIONS AKA NATIVE, WILD, INDIGENOUS, FERAL In 2014, 29 Saccharomyces cerevisiae strains were identified in 3 of the 5 vineyard cluster micro-fermentations In 2015, 32 Saccharomyces cerevisiae strains were identified in 6 of the 6 vineyard cluster micro-fermentations One strain of Saccharomyces cerevisiae was observed in the Hyland cluster micro-fermentation in both vintages Differences were observed in non-saccharomyces yeast populations between the vintages

15 NON-INOCULATED FERMENTATIONS AKA NATIVE, WILD, INDIGENOUS, FERAL What happens with non-inoculated fermentations in wineries that have used commercial (ADY) Saccharomyces cerevisiae yeast?

16 NON-INOCULATED FERMENTATIONS AKA NATIVE, WILD, INDIGENOUS, FERAL Ken Wright Winery Bethel Heights Vineyard Grapes Ken Wright Winery Gran Moraine Vineyard Grapes Ken Wright Winery Savoya Vineyard Grapes

17 The Big Picture 2014 Vintage Vineyard Yeast Dominant House Yeast Dominant Comparison of yeast population similarities in fermentations using grapes from the same vineyard in three different wineries Comparison of yeast population similarities in fermentations using grapes from the three different vineyards in the same winery

18 The Big Picture 2015 Vintage Vineyard Yeast Dominant House Yeast Dominant

19 INOCULATED FERMENTATIONS COMMERCIAL (ADY) YEAST STRAINS If a must is inoculated with a commercial Saccharomyces cerevisiae yeast, is that the only strain present in the fermentation?

20 INOCULATED FERMENTATIONS COMMERCIAL (ADY) YEAST STRAINS Fermentation Inoculated with VL2 Percent Yeast 100% 90% 80% 70% 60% 50% 40% 30% 20% 10% VL2 ETS118H3 ETS118D4 ETS 118 F3 ETS 118D3 ETS118A3 Hanseniaspora 0% Beginning Middle End Fermentation Time Point

21 INOCULATED FERMENTATIONS COMMERCIAL (ADY) YEAST STRAINS 100% 90% 80% 70% Tank A % Yeast Strain 60% 50% 40% USY NTCY TCY 30% 20% 10% 0% Start Middle End Fermentation Time Point 100% 90% 80% 70% Tank B Percent Yeast Strain 60% 50% 40% USY NTCY TCY 30% 20% 10% 0% Start Middle End Fermentation Time Point

22 INOCULATED INDIGENOUS FERMENTATIONS A NAPA STORY Client wanted to identify and isolate dominant Saccharomyces cerevisiae strains from their vineyards during the 2013 harvest Four different cluster samples were submitted and micro-fermentations were done at ETS Three different dominant indigenous strains were isolated, DEA09, DEB05 and DEB09 Strains were used to build starters for the 2014 and 2015 vintages

23 INOCULATED INDIGENOUS FERMENTATIONS A NAPA STORY 2014 Vintage 2015 Vintage

24 CONCLUSIONS Is it possible to have a fermentation driven by indigenous Saccharomyces cerevisiae yeast? YES Can indigenous Saccharomyces cerevisiae strains from the vineyard persist through the fermentation? YES Are vineyard yeast strains the same vintage to vintage? YES/NO What happens with non-inoculated fermentations in wineries that have used commercial (ADY) Saccharomyces VARIABLE cerevisiae RESULTS yeast in the past or currently? If a must is inoculated with a commercial Saccharomyces cerevisiae yeast, is that the only strain present in the fermentation? NOT ALWAYS

25 Thanks for coming. Visit our website ( or follow us on Facebook to be the first to know about future seminars and events. Jeff Maccario (707)

26 Grant Coulter Beaux Frères Winery

27 Ben Casteel Bethel Heights Vineyard

28 Dan Goldfield Dutton-Goldfield Winery