There is a direct relationship between the age of vines and the prevalence of indigenous yeasts in winemaking. As vines age, they develop a more complex root system and microbiome that can influence the types of yeasts present on the grapes. This can have a significant impact on the fermentation process and ultimately the flavor profile of the wine produced.
Role of Yeasts in Winemaking
Yeasts play a crucial role in the winemaking process. They are responsible for converting the sugars in grape juice into alcohol through fermentation. While commercial yeasts can be added to control the fermentation process, many winemakers prefer to rely on indigenous yeasts that naturally occur on the grapes and in the vineyard environment. These indigenous yeasts can contribute unique flavors and aromas to the wine, resulting in a more complex and terroir-driven product.
Impact of Vine Age on Yeast Diversity
The age of vines can have a significant impact on the diversity of yeasts present in the vineyard. Young vines may not have established a diverse microbiome, leading to a more limited range of indigenous yeasts present on the grapes. As vines age, they develop a more complex root system that can support a wider variety of microbial life, including yeasts. This can result in a greater diversity of indigenous yeasts present on the grapes, which can in turn influence the fermentation process and the final characteristics of the wine.
Old Vine Wines
Wines made from old vines, often referred to as “old vine wines,” are highly sought after by wine enthusiasts for their complexity and depth of flavor. One of the reasons for this is the prevalence of indigenous yeasts on the grapes from older vines. These yeasts have had more time to establish themselves in the vineyard environment and can contribute unique characteristics to the wine that cannot be replicated with commercial yeasts.
Terroir and Yeast Diversity
Terroir, the unique combination of soil, climate, and geography that influences the characteristics of a wine, also plays a role in the prevalence of indigenous yeasts. Different vineyard environments can support different types of yeasts, leading to a diverse range of flavors and aromas in the wines produced. As vines age and develop a stronger connection to the terroir, the influence of indigenous yeasts on the final product can become even more pronounced.
Winemaking Practices
Some winemakers actively promote the presence of indigenous yeasts in their fermentations by using techniques such as native fermentations, where no commercial yeasts are added to the grape must. This allows the indigenous yeasts present on the grapes to drive the fermentation process, resulting in a wine that truly reflects the terroir of the vineyard. Other winemakers may prefer to control the fermentation process more closely by using commercial yeasts, but even in these cases, the presence of indigenous yeasts can still have an impact on the final product.