Tell me about the use of natural yeasts in organic winemaking.

Organic winemaking has gained popularity in recent years, as consumers become increasingly concerned about the use of synthetic chemicals in food and beverages. One of the key aspects of organic winemaking is the use of natural yeasts during the fermentation process.

What are natural yeasts?

Natural yeasts, also known as wild yeasts or indigenous yeasts, are microorganisms that are naturally present on the grapes and in the vineyard environment. These yeasts play a crucial role in the fermentation process, converting sugars into alcohol and contributing to the overall flavor and aroma of the wine.

Benefits of using natural yeasts

Using natural yeasts in organic winemaking offers several advantages:

1. Complexity of flavors: Natural yeasts can provide a wider range of flavors and aromas compared to commercial yeasts, which are often selected for their efficiency and predictability. This can result in more complex and unique wines.

2. Terroir expression: Natural yeasts are believed to better reflect the specific characteristics of the vineyard and its terroir. By allowing the natural yeasts to ferment the grapes, winemakers can capture the essence of the vineyard and create wines with a sense of place.

3. Environmental sustainability: By relying on natural yeasts, winemakers reduce their dependency on commercial yeast strains that need to be produced and transported. This contributes to a more sustainable and environmentally friendly winemaking process.

4. Preservation of biodiversity: Natural yeasts are a part of the natural ecosystem in the vineyard. By using them, winemakers help preserve biodiversity and maintain a healthy balance in the vineyard ecosystem.

Challenges of using natural yeasts

While there are many benefits to using natural yeasts in organic winemaking, it also comes with some challenges:

1. Fermentation risks: Natural yeasts can be more unpredictable compared to commercial yeasts, which may lead to fermentation problems such as stuck fermentation or off-flavors. This requires careful monitoring and management by the winemaker.

2. Consistency: Natural yeasts can vary from one vintage to another, which can make it challenging to achieve consistent results in terms of flavor and aroma profiles. This is particularly important for wineries that aim for a consistent house style or produce wines for specific markets.

3. Sensitivity to environmental conditions: Natural yeasts are more sensitive to changes in environmental conditions such as temperature and humidity. This can affect the fermentation process and the final quality of the wine.

How are natural yeasts used in organic winemaking?

When using natural yeasts in organic winemaking, winemakers typically follow these steps:

1. Grapes are carefully harvested and sorted to ensure only healthy grapes are used in the fermentation process.

2. The grapes are crushed and transferred to fermentation vessels, such as tanks or barrels.

3. The winemaker may choose to add a small amount of sulfur dioxide to the must to discourage the growth of unwanted bacteria and ensure a healthy fermentation.

4. The natural yeasts present on the grapes and in the vineyard environment start the fermentation process by converting sugars into alcohol.

5. The fermentation progress is closely monitored by the winemaker, who may intervene if any issues arise.

6. Once the fermentation is complete, the wine is allowed to settle and age before bottling.