The ancient art of winemaking meets frontier yeast science

4 The ancient art of winemaking meets frontier yeast science 

Colds Membrane filtration Bottling Labelling Packaging 

Maceration Clarification Transfer to barrels/vats Post -fermentation Di 

Some winemakers and coimnentators believe that the ambient yeast population in the vineyard and winery constitnte part of the characteristics of a natural wine (Lewin, 2010). They believe that the uniqne contributions of diverse yeast species -including non-Saccharomyces species - confer a complexity upon wine not seen in inoculated ferments. This might be tme (Varela et al., 2009), but it comes with the risk of spoilage. There is also an increased risk that the fermentation will become stuck (Martini, 1993) - i.e. the ferment will stop and be difficult to restart. In addition. 

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