Yeasts Gone Wild: Part 3.
Friday, October 17th, 2008This is the third post in a series of three that look at the idea of wild yeasts. (See the first post here and second post here).
Complexity and Terroir.
The major contention of the proponents of uninoculated fermentation is that this route bestows a greater complexity to the wine. Some have suggested that certain, “regional” strains or cultures can also impart a regional distinction. S. Cerevisiae is subject to great variation (vineyard to vineyard and even tank to tank). Mortimer’s work indicated that there were multiple distinct strains within individual wineries. So it is not unreasonable to implicate yeasts as contributory factors in a wine’s distinctiveness. (more…)

