Can Vineyard or Inoculated Yeasts Overcome Those in a Winery?
Contrary to widespread belief, the answer is probably not.
For years, winemakers and academics have sparred on which yeast strains dominate fermentation when no cultured yeast is added. A new trial suggests that “feral” strains of cultivated yeasts in your winery likely complete fermentation even if “wild” yeasts from a vineyard are present at the beginning of fermentation. More surprisingly, the “feral” yeasts usually win out even if you inoculate with cultured yeast. That suggests that winemakers should choose the...
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