Wild Yeast
3 articles
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.
Sour, Tangy, Fruity: Decoding the Microbes in Your Sourdough Starter
The characteristic tangy taste and rich aroma of sourdough bread are the work of a symbiotic community of lactic acid bacteria and wild yeasts in the starter. These microbes ferment flour and water, producing acids, alcohols, and esters that define the bread's unique flavor profile.
Understanding Natural Wine Production: Techniques and Flavor Impacts
Natural wine production emphasizes minimal intervention, using organic farming, wild yeasts, and reduced additives to express grape and terroir characteristics. Techniques like carbonic maceration, skin contact, and lees aging, along with avoiding fining, filtering, and excessive sulfites, contribute to the unique flavors, textures, and appearances of natural wines.