The case for co-inoculation of wine yeasts

摘要

Until recently, the use of more than one wine yeast strain to conduct the alcoholic fermentation has been frowned upon by winemakers. It is the general belief that because wine yeasts have different metabolisms, i.e. speed of fermentation and nutrient demands, the strongest yeast will out-compete the weaker and undesired effects, such as stuck fermentations, can occur. Since the introduction of dried wine yeast starter cultures, the mantra has been: inoculate one yeast strain at the recommended dosage only.