There are different philosophies. Some say that to use the “natural” yeast, i.e. the one found “naturally” on the grapes and in the wine cellar, is the only way to bring out the genuine character of the wine’s origin. Others (e.g. some modern research) say that the uniqueness of “natural yeast” is in fact a myth.
Whatever the case, most wine producers choose to add yeast in order to (they say) be sure that the wine ferments properly and becomes dry. Does it matter? We did a deep dive into that question in an article we published quite a while ago. But we’ve now updated it so it might be worth mentioning here again.
Read more in Britt’s article on BKWine Magazine, originally published on Forbes: No wine without yeast, but which type of yeast is the best? | Britt on Forbes.
Travel: Come on a wine tour to one of the world’s wine regions with BKWine and ask the winemakers their opinion.
