Ep 110: WINE SCIENCE: Native V Cultured yeast, the use of Sulphur dioxide, Whole-cluster and Carbonic maceration V de-stemming with Wine writer, author, speaker and wine judge Dr Jamie Goode (Part 2)

EAT SLEEP WINE REPEAT: A wine podcast

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This is Part 2 with Dr. Jamie Goode where we are discussing more parts from his third edition 'Wine Science' Book. You can read his articles on thousands of wineries over at his blog wineanorak.com

In this episode, we are discussing the advantages and disadvantages of using native (wild) yeasts versus cultured (packaged) yeasts and the different strains. Where they can be found and how they work in fermentation. Then we talk about adding sulfites to the wine, and you will learn about free, bound, and total sulfur, and how to get the best use out of adding sulfites. We then look at what carbonic maceration is, how to do semi-carbonic, which regions tend to do this, and what varieties work best fermented this way. Then we will touch on destemming the grapes versus whole bunch pressing. I hope this opens up your eyes to all the different choices a winemaker has. This episode only looks at just a few of them.

If you want to skip ahead:

3.02: Yeasts

11.18: The use of Sulfites

15.48: Whole bunch V De-stemming

17.53: Carbonic Maceration

21.44: Adding the stems back into the fermenting juice

35.21: Costières de Nîmes recommended

27.19: Costières de Nîmes in more detail

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Until next time, Cheers to you!