Indigenous yeasts are a crucial component in the production of natural wines, contributing to the unique flavors and characteristics that define this growing category of wines. These yeasts play a key role in fermenting grape juice into wine, and their presence is a fundamental aspect of the natural winemaking process.
What are indigenous yeasts?
Indigenous yeasts, also known as wild yeasts or ambient yeasts, are naturally occurring microorganisms that are present on the skins of grapes, in the vineyard environment, and in the winery itself. These yeasts are not added to the grape must during fermentation, unlike commercial yeasts which are often used in conventional winemaking.
How do indigenous yeasts contribute to natural wines?
Indigenous yeasts are a key element in the production of natural wines, as they help to create wines that are truly unique and reflective of their terroir. Here are some ways in which indigenous yeasts contribute to the concept of natural wines:
- Unique flavor profiles: Indigenous yeasts can impart distinct flavors and aromas to the wine, contributing to its complexity and individuality.
- Terroir expression: By using indigenous yeasts, winemakers can better capture the true essence of the vineyard and grape varietal, allowing the wine to express its terroir.
- Biodiversity: Using indigenous yeasts promotes biodiversity in the vineyard and winemaking process, supporting a healthier ecosystem.
- Natural fermentation: Indigenous yeasts ferment the grape must naturally, without the need for commercial yeast strains or additives.
Challenges of using indigenous yeasts
While indigenous yeasts offer many benefits to natural winemaking, there are also some challenges associated with their use:
- Unpredictability: Indigenous yeasts can be unpredictable and may result in slower or stuck fermentations, requiring careful monitoring by the winemaker.
- Risk of spoilage: Without the use of commercial yeasts to control fermentation, there is a risk of spoilage from unwanted microorganisms.
- Consistency: Achieving consistency in winemaking can be more difficult when relying on indigenous yeasts, as they can vary from year to year and batch to batch.
The importance of indigenous yeasts in natural winemaking
Despite these challenges, many natural winemakers believe that the use of indigenous yeasts is essential to producing wines that are truly natural and authentic. By harnessing the power of these wild yeasts, winemakers can create wines that are a true reflection of the land, the grapes, and the people who made them.
Case studies: Natural winemakers and indigenous yeasts
Several well-known natural winemakers around the world have gained recognition for their use of indigenous yeasts and commitment to natural winemaking principles:
- Domaine de la Romanée-Conti (DRC): This iconic Burgundy producer is known for its strict adherence to natural winemaking practices, including the use of indigenous yeasts.
- Alice Feiring: An influential wine writer and advocate for natural wines, Feiring champions the use of indigenous yeasts in winemaking.
- Sebastien Riffault: A rising star in the natural wine world, Riffault is known for his minimal intervention winemaking approach, which includes using indigenous yeasts.