Saccharomyces Cerevisiae

Wild Yeast and Wine Flavor: How a Two-Stage Relay Builds a Natural Wine's Aroma

Natural wines develop complex aromas through a two-stage relay of indigenous yeasts, where early-acting non-Saccharomyces like Hanseniaspora shape the wine's profile before Saccharomyces cerevisiae completes fermentation. This sequential activity layers distinct metabolic byproducts, building the wine's layered aromatic character.