September 22, 2011–While many winemakers and industry spokespeople have been asked to give their opinions on the quality of the 2011 Finger Lakes grape harvest, the media neglected to ask those on the front lines—the yeast. These unassuming microorganisms have quite a lot to say on the subject of grape quality if you know how to interpret their language. Go ahead and listen. Here they are speaking to us in their heavily-accented carbon dioxide dialect while they happily ferment Silver Thread Chardonnay. What do you think they’re saying?
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