No yeast, no wine. We all have tiny microbes to thank for giving us the endless flavors and permutations of wine from all over the world. With new sequencing technology being developed, it is now possible to see with much more specificity strains of yeasts in the vineyard than before, when they were simply put onto a petri dish.
There will never be an end to the discussion regarding wild yeasts vs. commercially produced yeasts and the effect it has on wine, the vineyard, and the soil. All we can do is continue learning about these fascinating tiny creatures that help us get to the end product we all enjoy, a fine wine! Read more.