Yeast Strains to Diminish Green Character in Cabernet Franc (2014)

Purpose:

Using experimental yeast protocols to diminish the herbaceous or green character often found in Cab Franc.

Methods:

Identically sourced Cab Franc harvested, sorted, destemmed, sorted, and separated into 2 t-bins with 50g/ton SO2 added to each. Each t-bin inoculated with one of two yeasts;

1.) ES488 (Enartis) (15g/HL) and Enartis Pro Blanco (30g/HL)

2.) GRE (Lallemand) (15g/HL).

Each t-bin treated equally, pressed with the same program, and racked to 2 identical Ana Selection J/T ML 2012 barrels. When MLF was completed 15g/barrel SO2 added.  

Results:

Sensory analysis did not show significant differences between wines.