The Use of Different Yeast Strains to Diminish Green Character in Cabernet Franc (2014)

The yeast strains Enartis ES488 and Lallemand GRE were used in order to lower green character in Cabernet Franc.  The titratable acidity between wines was fairly different, but sensory analysis did not show significant differences between the two wines.  This study does not conclusively show whether these yeasts can diminish green character.

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