NATIVE FLORA AND FERMENTATION

The contributions to wine character by native yeast fermentations are not restricted to flavor and bouquet. The extended lag phase before the onset of vigorous fermentation is likely, also important. As noted by Zoecklein et al. (1995), reaction of oxygen with anthocyanins and other phenols, in the absence of ethanol, is thought to enhance color stability (in resultant red wines) as well as accelerating phenol polymerization. 

Stylistic considerations not withstanding, when considering implementing a native yeast program, it should be remembered that the cast of characters and their individual and collective contribution to the wine varies. The outcome depends not only on the quantitative and qualitative distribution of yeast but fruit chemistry and processing protocol as well. The combined effect makes the outcome difficult to predict. It is this lack of predictability that is most troublesome when considering native fermentation versus those resulting from use of starters. 

---