What is “Wild Fermentation” in Winemaking? How Native Yeast, Wild Yeast Differ from Commercial Yeast

Поділитися
Вставка
  • Опубліковано 24 гру 2024

КОМЕНТАРІ • 5

  • @cynthialeeser7952
    @cynthialeeser7952 Рік тому

    ❤This was SO INTERESTING! No one that I’ve watched or read on wine has explained this subject. You really are the BEST channel about wine. I watch all your videos and have learned so much. Thank you for the time and work you put it into these videos. Your new wine studio is wonderful! ❤

  • @d3olinsky
    @d3olinsky Рік тому

    love the basketball analogy! excellent video

  • @pilsplease7561
    @pilsplease7561 6 місяців тому

    Commercial yeast is wild yeast that has been cultured and purified and separated from all the other wild yeast, although some of it is yeast that is crossbred with other yeasts in labs to obtain the desired characteristics a lot of Laffort wine yeasts were produced using this method.
    At the winery that I co own we usually do a small batch of native yeast fermentations every year and the rest is commercial yeast.

  • @JohnDoe-np3zk
    @JohnDoe-np3zk Рік тому +1

    Does anyone make a wild yeast "starter" ferment of say 5 gallons then added to the main batch? As a brewer I would never use a starter when you have dry US05. That yeast won me three contests. But I digress although curious if any winemakers use it?

    • @pilsplease7561
      @pilsplease7561 6 місяців тому

      No such thing, wild yeast is the native yeast on the skins of the grapes as well as airborne in the air. We do use starters sometimes with cultured wine yeast. Beer yeast will not tolerate the ABV levels in wine.