During fermentation, the choice of yeast strains can significantly impact how a wine ages. Different yeast strains can influence the aromatic profile, structure, and overall quality of the wine as it matures over time.
Yeast Strains and Wine Aging
When winemakers select a specific yeast strain for fermentation, they are making a crucial decision that will affect the wine’s aging potential. Here are some ways in which the choice of yeast strains can impact wine aging:
- Aromatic Profile: Certain yeast strains produce compounds that contribute to the wine’s aromatic profile. These compounds can include esters, thiols, and terpenes, which can create floral, fruity, or spicy aromas in the wine. The presence of these aromatic compounds can evolve and develop differently over time, influencing how the wine smells as it ages.
- Acidity and pH: Yeast strains differ in their ability to metabolize acids during fermentation. Some strains can consume more malic acid, leading to a lower pH in the wine. A lower pH can help preserve the wine’s freshness and aging potential, as it inhibits microbial spoilage and oxidative reactions.
- Tannin Extraction: Certain yeast strains can affect the extraction of tannins from the grape skins and seeds during fermentation. Tannins play a crucial role in a wine’s structure and aging potential, as they contribute to the wine’s mouthfeel, color stability, and ability to evolve gracefully over time.
- Microbial Stability: The choice of yeast strain can also influence the microbial stability of the wine. Some yeast strains produce antimicrobial compounds that can help protect the wine from spoilage organisms and undesirable microbial activity during aging.
Examples of Yeast Strains and Their Impact on Wine Aging
Let’s take a look at some specific examples of yeast strains and how they can influence the aging process of wine:
- Saccharomyces cerevisiae: This is the most commonly used yeast strain in winemaking. It is known for its ability to produce clean and neutral wines, allowing the grape and terroir characteristics to shine through. Wines fermented with Saccharomyces cerevisiae are often suitable for aging, as they have good structure and balance.
- Brettanomyces: While considered a spoilage yeast in high concentrations, small amounts of Brettanomyces can add complexity to wine during aging. It produces earthy, spicy, and leathery aromas that can enhance the wine’s bouquet over time. However, excessive Brettanomyces can lead to off-flavors and premature aging.
- Non-Saccharomyces Strains: Some winemakers are exploring the use of non-Saccharomyces yeast strains for fermentation. These strains can produce unique aromas and flavors that can evolve beautifully during aging. For example, Torulaspora delbrueckii can enhance fruity aromas, while Lachancea thermotolerans can contribute to acidity and freshness.
Factors to Consider When Selecting Yeast Strains for Aging
When choosing yeast strains for fermentation with the intention of aging the wine, winemakers should consider the following factors:
- Desired Aromatic Profile: Select a yeast strain that will enhance the desired aromas and flavors in the wine, considering how these characteristics may evolve over time.
- Structural Components: Consider the impact of the yeast strain on tannin extraction, acidity levels, and overall mouthfeel of the wine, as these factors will affect how the wine ages.
- Microbial Stability: Choose a yeast strain that will help maintain the wine’s microbial stability during aging, reducing the risk of spoilage and off-flavors.
- Terroir and Grape Variety: Take into account the specific terroir and grape variety being used, as certain yeast strains may complement these characteristics better than others.
Monitoring and Cellaring Wines for Aging
Once the wine has been fermented with the selected yeast strain, it is essential to monitor its progress during aging. Regular tasting and analysis can help determine the optimal time to bottle the wine for aging. Proper cellaring conditions, including temperature, humidity, and light exposure, are also critical for allowing the wine to age gracefully.