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)

To download the transcript CLICK HERE   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 And if the podcast isn't enough.... Fancy watching some videos on my youtube channel: Eat Sleep Wine Repeat Or come say hi at www.eatsleepwinerepeat.co.uk Or contact me on Instagram @eatsleep_winerepeat or on email: [email protected] Until next time, Cheers to you!