Yeast, cultivated or natural, is something that a lot of people feel strongly about. Both consumers and producers. Although the vast majority of producers use cultivated yeast, the “natural” yeast enthusiasts have been so convincing, or overwhelming, that some wine consumers today mistakenly believe that natural yeast is the only true path to quality. “Natural” yeast is actually a misnomer. All yeast is natural. “Wild” yeast would be a better term.
A company called Biocepage now offers a possibility for producers who want to use their own natural yeast, but at the same time have a stable and safe fermentation. The company isolates the “natural” yeast from the producer’s own vineyard, either directly from grapes or from must that ferments spontaneously.
Yeast strains that show defects, or unwanted characteristics, are rejected. The best yeast strains are maintained and propagated and given back to the producer. What do we call this yeast, natural or cultivated?
Read more biocepage.com.
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