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Robert Ricci

Fermenting grappa

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Does anyone have any experience in fermenting pomace for grappa production? I'm interested in how long you fermented, and which yeast strain you used. Any help would be appreciated.

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Use wild yeast. Grappa ferments to minimal alcohol levels. If you don't want to use wild yeast, use Cote de Blanc or a high attenuating white wine strain. Avoid Lalvin E1118 and other champagne yeasts as they add something of a musty character.

Ferment at a good temp, think 16-18c (60-64f), You will want to push the cap down several times during fermentation or stir it.

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You might want to hit it with VinoSEB fresh and Sebamyl GL to break down pectin and other higher sugars that the pectin breaks down into. Will help the meager yields that are a part of white wine grappa production.

Use about 1/4 to 1/2 of the dosage that SEB recommends.

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Interesting topic, I've done some reds, but no white which is readily available locally.

MDH, are you adding a bit of water then?

Good tip about the SEB dosing, Thanks.

Jake

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Be very careful using pectinases on fruit mashes - they can increase the amount of methanol above FDA-allowed amounts. Here's a paper from Cornell looking at the effect on apple mashes: https://www.deepdyve.com/lp/elsevier/influence-of-pectinase-treatment-on-fruit-spirits-from-apple-mash-qrazZj6lLS

True, although you can compensate with conservative foreshot and head cuts if you have good enough fractionation on the still.

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I understand the production of methanol using enzymatic activity on pectin, but I'm more interested in what's being broken down into fermentable sugars when it comes to enzyme use on grappa pomace/grape skins, as mentioned by mcsology. Or is that not what was being suggested?

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