Different Wine Yeasts.........?

[dpile1]

Would someone with more experience in Yeasty matters than I, care to give their opinion on whether different varieties of wine yeast really makes a difference to taste or finish?

For instance has anyone ever made up a batch of wine, split in in half and added a different types of yeast in each half to see what the end result is?

Is there much of a difference? When I first started making wines all I used for everything was Youngs Dried Yeast, nowadays I buy the correct wine yeast depending on what it is I'm making. The end results don't seem to be much different - if at all.

I understand that some wine yeasts can ferment to a higher alcohol level before popping their clogs - that's fair enough. I'm talking about whether say a Youngs Burgundy Red Yeast would be different to using a Youngs Bordeaux Red......

:wha:

Just wondering is all..........

 

[Moley]

Well personally I try to steer away from most things with Young's labels.

Seriously though, all I use is a GP yeast compound. When I've tried varietal yeasts in the past I've never been able to detect much advantage.

I can tell a difference by splitting a beer wort and using two different brewing yeasts.

 

[Alibro]

I have used Youngs GP Yeast, Youngs Super Wine Yeast Compound, Youngs Champagne Yeast and Lalvin K1-V1116 to make WOW, Easy White and various mixes of the two. I would say that the GP and SWYC give a similar (slightly harsh) taste, the Lalvin gives a smoother more fruity taste and the Champagne yeast somewhere in between. This of course is not scientifically proven but is my experience, given the choice I would always use the Lalvin yeast.

BTW I have just bottled 25 litres of 60% apple and 40% orange supermarket juice wine (not sure what to call it, maybe Easy WOW) made with Lalvin and a sachet of Oak chips. Taste when bottled is fantastic but no hint of Oak. Anyone else tried adding Oak chips with any success? I added them at the start and they where in there until first racking just over a week later.

Cheers all
Alibro