wine yeast vs. beer yeast.

[devilsbeltbrewing]

i know wine yeast stays in constant suspension rather then a top or bottom fermenting beer yeast. i have been making wine for a while now and always hydrated my yeast the day of fermentation and pitch it within an hour once it is within 10 degrees of my must. I started brewing beer a few years back and have always hydrated my yeast on a stir plate overnight in a DME base. i have asked several other wine makers and even consultants about why you never hear of winemakers getting the yeast ready to rock 24/32 hours before like beer yeast's. just curious if anyone has more knowledge?

 

[day_trippr]

[...]I started brewing beer a few years back and have always hydrated my yeast on a stir plate overnight in a malto dextrine base.[...]

Why would you add a basically unfermentable sugar to a hydration solution?

 

[plowboy25127]

Idk but I have always done my wine yeast like you the night before the one time I didn't I had to re pitch