Using natural or indigenous yeast in Champagne fermentation can have a significant impact on the final product. Let’s explore how this traditional method influences the fermentation process and ultimately the flavors and characteristics of Champagne.
What is natural or indigenous yeast?
Natural or indigenous yeast refers to the wild yeast strains that are present in the vineyard environment. These yeast strains are found on the grape skins, in the winery, and in the surrounding air. Unlike commercial yeast strains that are specifically cultivated for fermentation, natural yeast is not added to the grape must but instead occurs spontaneously.
How does natural yeast influence Champagne fermentation?
When natural yeast is used in Champagne fermentation, it can have several effects on the process:
- Unique flavors: Natural yeast strains can contribute unique flavors and aromas to the Champagne, reflecting the terroir of the vineyard where the grapes were grown.
- Slow fermentation: Natural yeast fermentation can be slower and more unpredictable than fermentation with commercial yeast strains. This slower fermentation process can lead to more complex flavors and textures in the final Champagne.
- Increased risk: Using natural yeast carries a higher risk of fermentation issues, such as stuck fermentation or off-flavors. Winemakers need to closely monitor the fermentation process to ensure a successful outcome.
Benefits of using natural yeast in Champagne fermentation
Despite the challenges, there are several potential benefits to using natural yeast in Champagne fermentation:
- Expressive terroir: Natural yeast can enhance the expression of terroir in Champagne, as the indigenous yeast strains from the vineyard environment can create a unique signature in the final wine.
- Complexity: The slower and more complex fermentation process with natural yeast can result in a Champagne with greater depth and complexity of flavors.
- Bio-diversity: By relying on natural yeast, winemakers can promote biodiversity in the vineyard and winery, allowing for a more natural and sustainable winemaking process.
Challenges of using natural yeast in Champagne fermentation
While there are benefits to using natural yeast, there are also challenges that winemakers must navigate:
- Risk of off-flavors: Natural yeast fermentation can sometimes result in off-flavors or aromas due to the presence of spoilage organisms. This risk requires careful monitoring and intervention by the winemaker.
- Unpredictability: Natural yeast fermentation can be more unpredictable than using commercial yeast strains, making it more challenging to control the fermentation process and achieve consistency in the final product.
- Yield loss: Due to the slower fermentation process and higher risk of issues, winemakers may experience lower yields when using natural yeast, which can impact production costs.
Case studies of natural yeast in Champagne production
Several Champagne houses are known for their use of natural yeast in the fermentation process, showcasing the unique characteristics that natural yeast can impart to the final product:
- Salon: The iconic Champagne house Salon is renowned for its use of natural yeast in fermentation, resulting in Champagnes that are highly expressive of their terroir in Le Mesnil-sur-Oger.
- Larmandier-Bernier: This biodynamic Champagne producer uses natural yeast and minimal intervention winemaking techniques to create Champagnes that reflect the purity of their Chardonnay and Pinot Noir grapes.
- Bérêche et Fils: Bérêche et Fils is known for its traditional winemaking methods, including the use of natural yeast in fermentation, resulting in Champagnes with a distinct sense of place.