Excellent article. Wrote one on the topic myself a little while back. What’s interesting to note is that non sacch strains still play an active role in inoculated fermentations so while commercial yeasts certainly impart their own characteristics to a wine, the terroir effect is not necessarily lost entirely. There are also some commercial non sacch strains out there that are being experimented with, selecting for specific strains that reduce the overall abv potential of the must (largely by converting sugars before sacch c. gets a hold of it). A topic that deserves a lot more attention for those that wonder why wine tastes like it does.
Great piece. Good to see someone stand up for the little guys. In many - most? - cases, I associate spontaneous fermentation with those who most fully trust their fruit and environment. That may mean natty, where the hands-offness of the process is sacrosanct, or (more often) small-scale, meticulous growers who farm naturally and have fierce faith in the health of their grapes and surrounds. In places with a shallower winegrowing history, it's understandable that the trust comes later, but in Australia (where I am), there has been a huge increase in intuition and letting go as the mindset has shifted from technological control to winegrowing excellence.
Excellent article. Wrote one on the topic myself a little while back. What’s interesting to note is that non sacch strains still play an active role in inoculated fermentations so while commercial yeasts certainly impart their own characteristics to a wine, the terroir effect is not necessarily lost entirely. There are also some commercial non sacch strains out there that are being experimented with, selecting for specific strains that reduce the overall abv potential of the must (largely by converting sugars before sacch c. gets a hold of it). A topic that deserves a lot more attention for those that wonder why wine tastes like it does.
Oh how interesting!! Maybe my natty bias is showing 😅😅 would love to read any links have saved from your own research 🙏🙏
Very cool and awesome explanation. One thing I still don’t understand - why did chat make the girl gang a bunch of dogs? Lmk.
Great piece. Good to see someone stand up for the little guys. In many - most? - cases, I associate spontaneous fermentation with those who most fully trust their fruit and environment. That may mean natty, where the hands-offness of the process is sacrosanct, or (more often) small-scale, meticulous growers who farm naturally and have fierce faith in the health of their grapes and surrounds. In places with a shallower winegrowing history, it's understandable that the trust comes later, but in Australia (where I am), there has been a huge increase in intuition and letting go as the mindset has shifted from technological control to winegrowing excellence.
My favourite thing to ramble poetically about 🥹 lovely yeasty stuff
Power to the unsolicited yeast rant 💪 thanks gorge!
Very cool and awesome explanation. One thing I still don’t understand - why did chat make the girl gang a bunch of dogs? Lmk.