Old World and New World winemakers approach the use of indigenous yeast in fermentation in slightly different ways. While both groups recognize the importance of indigenous yeast in the winemaking process, they each have their own unique methods and philosophies when it comes to fermentation.
Old World Winemakers
Old World winemakers are those from traditional wine-producing regions in Europe, such as France, Italy, and Spain. These winemakers tend to have a more hands-off approach to winemaking, allowing the natural environment and microorganisms present in the vineyard and winery to influence the fermentation process. When it comes to using indigenous yeast in fermentation, Old World winemakers have a few key practices:
- Belief in terroir: Old World winemakers believe that the unique characteristics of a wine come from the terroir, which includes the soil, climate, and indigenous yeast present in the vineyard.
- Minimal intervention: Old World winemakers prefer to let nature take its course and allow the indigenous yeast to ferment the grapes without the addition of commercial yeast strains.
- Slow fermentation: Old World winemakers are known for longer fermentation times, which allow for a more gradual and complex fermentation process.
New World Winemakers
New World winemakers come from regions outside of Europe, such as the United States, Australia, and Chile. These winemakers often have a more experimental and innovative approach to winemaking, incorporating modern techniques and technologies into their practices. When it comes to using indigenous yeast in fermentation, New World winemakers have their own set of practices:
- Emphasis on cleanliness: New World winemakers place a high value on cleanliness and sanitation in the winery to prevent contamination of the wine by harmful microorganisms.
- Yeast selection: Some New World winemakers prefer to use specific commercial yeast strains to control the fermentation process and achieve a consistent flavor profile in their wines.
- Temperature control: New World winemakers often use temperature-controlled fermentation tanks to regulate the fermentation process and ensure a clean and stable fermentation.
Comparison
While Old World and New World winemakers have different approaches to using indigenous yeast in fermentation, they both share a common goal of creating high-quality wines that reflect the unique characteristics of their respective regions. Here are some key differences between the two approaches:
- Philosophy: Old World winemakers value tradition and the influence of terroir on the wine, while New World winemakers are more focused on innovation and experimentation.
- Techniques: Old World winemakers tend to use minimal intervention and slow fermentation, while New World winemakers may use commercial yeast strains and temperature control.
- Results: Old World wines are often described as having a sense of place and complexity, while New World wines may be more fruit-forward and consistent in flavor.
Challenges and Benefits
Both Old World and New World winemakers face unique challenges and benefits when it comes to using indigenous yeast in fermentation:
- Challenges:
- Risk of stuck fermentation: Indigenous yeast strains can be unpredictable and may lead to stuck fermentation if they are not able to ferment the sugars in the grapes completely.
- Contamination: Without proper sanitation practices, indigenous yeast fermentation runs the risk of contamination by harmful microorganisms that can spoil the wine.
- Benefits:
- Complexity: Indigenous yeast fermentation can add complexity and unique flavors to the wine that are not achievable with commercial yeast strains.
- Terroir expression: Using indigenous yeast allows the wine to reflect the specific characteristics of the vineyard and region where the grapes were grown.