Yeast strains: choice, not chance

The standard

The reasoned strain choice derives the decision from the aim of the fermentation: from the intended pace, the temperature and the aroma profile. Decisive is the suitability for the specific must, not the reputation of a name.

Criteria

• The strain suits the sugar content and the intended fermentation temperature
• Its by-product profile is known, not assumed
• Pure culture and spontaneous fermentation remain two paths, each with its own risk
• The choice is reasoned, not set by habit

Distinction

Yeast strain ≠ yeast species: a species comprises many strains that can differ markedly in fermentation behaviour. Yeast strain ≠ spontaneous flora: the reasoned strain choice deploys a selected pure culture, while spontaneous fermentation ferments the unchosen mixture present on the must.