This study examines the impact of different yeast fining techniques on finished wine quality. A 2017 red wine blend (75% Cabernet Franc, 25% Petit Verdot) was blended into tank in early February. Then, on February 8 the wine was split into four analogous neutral barrels, and the barrels either received no treatment (control), a BM45 yeast addition at 1g/L, a Surli Velvet (Enartis) addition at 0.05g/L, or an Oenolees (Laffort) addition at 0.4g/L. The barrels were stirred on the date of addition and a week later. The wine was pulled for analysis and bottle samples on March 15. There were no differences in wine chemistry and color. For the descriptive analysis, there were no strong trends for the descriptors used in this study. There was a slight tendency for the BM45 treatment to have higher Fruit Intensity, Overall Aromatic Intensity, and Body and lower Herbaceous/Green character. Oenolees had a slight tendency for lower Fruit Intensity and Bitterness. Surli Velvet had a slight tendency towards higher Herbaceous/Green character and Astringency. Many of these differences were not very pronounced, however, and many judges commented that differences were slight. All wines were equally preferred, more or less. Some judges remarked that the BM45 treatment seemed to have a larger effect on the mouthfeel than the rest. More studies are needed in order to better quantify the impacts of these treatments on wine flavor and aroma quality.
Chardonnay juice was treated with Oenolees (Laffort) partway during fermentation, and the finished wine was compared to Chardonnay from the same pick that had not had Oenolees addition. Although there was no real chemical difference between the wines, there was a significant sensory difference between wines. No preference or descriptive data was taken.