An important decision for the winemaker is what kind of yeast he is going to use. First, should it be the “naturally” occurring yeast, or should he use cultured yeast? If he chooses the latter, there are many different varieties to choose from. Purists believe that the cultured yeast, adding yeast, is wrong, that it leads to uniform wines without any character of the soil in which the grapes were grown.
But it is not necessarily true and cultured yeast can also have many benefits.
Read more in Britt’s article on BKWine Magazine: Yeast – selected or natural?
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