Ontario Fruit Explorers

[Tom Olenio <tolenio@sentex.net>]

Hello All,

Has anyone experimented with inoculating must with mixed populations of commercial yeast?

In other words trying to get the best out of multiple yeast strains.

Take these two for instance;

(Descriptions as per: http://winemaking.jackkeller.net/strains.asp)

Lalvin 71B-1122 (Narbonne) : This yeast metabolizes more of the malic acid during fermentation than most other yeasts and should be considered for wines which are high in malic. It is noted for producing "fruity" reds such as vin nouveau and works well with high-acid native North American grapes, producing rounder, smoother, more aromatic wines that tend to mature quickly. Because it is also known for making blush, rosé and semi-sweet wines with a tropical fruit character, it promotes these styles with Cabernet Franc, Gewürtztraminer and Riesling. For obvious reasons, is often the yeast of choice for a great many malic fruit and berries and for vegetable-grape concentrate blended wines. Alcohol toxicity is predictable at 14% and its temperature range is 60-85°. F.

Côte des Blancs : Formerly known as Epernay 2, this is another slow fermenting, very low foaming yeast tolerant of low temperatures. It tends to bring out floral and fruity qualities in wines and can be useful in both grape--especially fruity German style whites-- and non-grape wines--such as peach or raspberry--where a bouquet is especially desired. This yeast will not push alcohol production over 13% in a cool fermentation.

Either of these would appear to be a good choice for full labrusca grapes. 
If both yeasts were introduced to the same must, what would result?

In reading a number of wine books, the classic "wine regions" of the world have a few things going for them a) soil, b) climate, and c) good strains of mixed wild yeasts.  Many of the commercial yeasts we buy were isolated in those regions.

Not all of us are blest with all three, and I am wondering if mixing commercial yeasts offer us any benefits?  Anyone taking this approach?

Later,
Tom

--
Thomas Olenio
Ontario, Canada
Hardiness Zone 5b