-ian osterlof

Hello,my name is Ian Osterlof and for more than 15 years I have been involved in winemaking and the winetrade. It all started in the south of France with 25 hectares of wine waiting to be pruned. Later I be-

come sole responsible for the wine-

making. I continued that work com-

bining it with exporting wine to the Asian market.

 

During this time I also set up my own consulting company focusing on helping and educating new vineyard owners. That includes finding the right property, vineyard

management and winemaking to marketing the vineyard and future wines. Thanks to my close contacts with people around the world that truly enjoy wine I have come to the under-

standing that even the most basic knowledge that comprises the grape varieties behind the wine  and other aspects

surrounding wine and wine drinking is fractional.

 

But the curiosity is immense and the subject is always up for lively discussions when I have

met people at different occa-

sions. I have learned that people want to know much more about the beverage without spending too much time sear-

ching for information, it´s just not on the agenda.

 

Books about wine on other hand are often focused on a specific topic or so thick and heavy that no one has the effort to read them and they usually end up collecting dust in the book-

shelves, except for wine aficionados and people in the

 

winetrade. So with my experi-

ence at hand I decided to write a pocket book with more than 100 grapevarieties and their aromas.

 

I also added other subjects directly related to wine and dine that I hope and believe most wine drinkers, experienced or beginner will enjoy.

There are hundreds of different commercial yeast varieties on the market to choose from. I personally pick the one that seems to fit with regards to sensitivity and the style I want to produce. There is all the information needed for each yeast variety, so it’s easy to find out what works well. The result of the finished wine is something complete different though. The yeast produces a lot of secondary compounds that contribute to most of the volatile flavors in the wine depending on temperature and nitrogen for instance.

 

Of most importance is to know how the yeast reacts during the fermentation. Some yeasts ferment the sugar to dryness either fast or slow in wines with high alcohol and other yeasts have problems with that. Wild yeast on the other hand stops fermenting before total dryness. There are other important differences between yeasts that have nothing to do with flavors. Some are made for white or sparkling wines and other for reds, but can be used of course the other way around. Just check the limits the yeast has, what it´s sensitive to.

 

Wild yeast fermentation is a hot topic now but how wild is it? As often mentioned yeast inoculated earlier years survive in the cellar on the walls, ceiling and lamps and in all the equipment like hoses, tubes, tanks, press and destammer, pumps, buckets and faucets. Some of this stuff can be cleaned with Sulphur mixed with water and sprayed on the equipment but for how long time does it stay clean before its inoculated again. And the left over after pressing the grapes is sometimes brought back into the vineyard and spread, well how wild will the fermentation be when the surviving yeast is put back into the field. The strongest yeast strain is always commercial if it has been used at any time at the vineyard. The answer is only partly for sure. I would say that the wildness in the fermentation is that no one knows what happens or the final result.

Namn Namn

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