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Natural ferments, what makes them tick?

Natural, spontaneous, wild and uninoculated are several terms used to describe a wine fermentation that has not been inoculated with a commercial yeast strain. The population of yeast species is dynamic throughout an uninoculated fermentation due to the range of initial microflora present and changing conditions as the fermentation progresses. The yeast population is most diverse for the first few days of fermentation, after which S. cerevisiae tends to dominate as alcohol levels increase. AWRI Commercial Services is offering an affordable new service which uses next-generation sequencing technologies to provide information about the dominant yeast species present in ‘natural’ ferments. This service will provide insight into the microflora present during fermentation that may contribute characteristic flavours to wine.

For more information click on the following link: AWRI natural ferments

or contact Dr. Tina Tran —

AB Mauri



WID 2017