In the realm of winemaking, yeast is an unsung hero. It plays a critical role in shaping the flavors of wine, acting as the catalyst during the fermentation process that transforms grape juice into the divine elixir we savor. Native yeast offers a unique complexity, but to ensure a thorough fermentation, winemakers often introduce specific strains of cultured yeast.
The yeast strains, like the virtuosos in a symphony orchestra, each confer their unique characteristics to the final product. Some enhance the earthiness, others bring balance, and some, like a skilled conductor, ensure the fermentation process progresses at a pace tailored to the needs of the wine. In challenging growing conditions, winemakers may even supplement with additional yeast to support the natural fermentation, demonstrating the importance of understanding yeast’s role in winemaking.
Yeast’s influence extends beyond flavor; it also significantly affects the overall quality and consistency of the wine produced. Over the years, winemakers have honed their skills in strategically selecting and managing yeast strains, achieving desired outcomes and overcoming environmental obstacles. This careful orchestration of fermentation underscores the fascinating interplay between science and art in crafting exceptional wines.
Yeast, a single-celled microorganism that belongs to the fungus kingdom, has an impressive lineage dating back 100 million years. Out of the 1,500 recognized species, Saccharomyces cerevisiae is the star performer in winemaking, boasting over a thousand different strains. Renowned industry suppliers like Scott Laboratories offer an array of 90 different strains, each with a rich backstory detailing its origin, the type of winemaking it excels in, and the unique aromas it can infuse into a wine.
Adam Lee, owner and winemaker of Clarice Wine Company, champions the use of native or naturally occurring yeast to create complex wines that truly reflect their terroir—each wine a liquid mirror of the earth it came from. Lee’s pragmatic approach also points to the economic benefits of using naturally occurring yeast: “Why would I spend money on something that I don’t need?” he asks, only half joking. His conviction is backed by several studies suggesting that the multiplicity of yeast strains present in spontaneous fermentation leads to a more complex wine.
The argument for indigenous yeast goes beyond mere complexity. Noted winemaker Paul Hobbs, who uses indigenous yeast for his Alvaredos-Hobbs Godello wine, asserts that it results in a more nuanced and expressive wine. Indigenous yeasts, according to Hobbs, ferment more gently than cultured strains, creating a delicate foam layer and preserving the wine’s subtle esters and aromatic complexity, thus contributing to a greater depth and vibrancy.
The story of yeast in winemaking is a testament to the enduring balance between tradition and innovation, nature and science. As we continue to explore this balance and further our understanding of these microscopic marvels, the future of winemaking promises to be as exciting and complex as the wines we cherish. The use of yeast in wine production serves as a reminder of the intricate dance between scientific precision and artistic intuition that goes into every bottle of wine. It’s a dance that has been perfected over centuries and will continue to evolve as we unearth more about the fascinating world of yeast and its influential role in winemaking.
Read more from robbreport.com
