Sometimes a fermentation gets “stuck,” when the yeasts slow down or stop consuming the sugars prematurely. But most wine is made by inoculating the juice with commercial yeasts, in the interest of achieving more control over the profile of the resulting wine. Some winemakers let nature take its course, allowing native yeasts (also known as “indigenous,” or “wild” yeasts) found on the grapes or in the winery to spontaneously ferment the grape juice without any manmade intervention required.
Is there any risk to a wine’s quality, or the health of people drinking it, if the winemaker adds too much yeast or nutrients for the fermentation?īack to basics! Wine is what happens after the sugar in grapes is converted to alcohol with the help of yeast, through the process of fermentation.
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