The Food and Booze Logs

The things I didn’t know about yeast: much about terroir, vintage and individual character of wine might be due to the yeast strains present during fermentation.

Terroir is part of what is believed to influence the character of wine. It’s the fact that wines from different regions just taste slightly different for some reason.

Several recent studies have shown that a significant part of this might be correlated with the individual strains of yeast growing in the region.

The actual strains present also vary year to year, which may mean that the vintage effect is also influenced by the strains of yeast that happened to be successful that year.

Interestingly enough, it doesn’t stop there. Individual cellars, where the actual fermentation happens, may also have individual strains that take over during fermentation, with their own influence.

In other words: if the winery has a filthy cellar, but the wine tastes great, don’t complain, and don’t tell them to disinfect it for fuck’s sake!

Some links to research:

Wine Yeast Terroir, separating the wheat from the chaff

Mixed yeast communities contribute to regionally distinct wine varieties

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