Have you ever had a taste of wild fermented wine? Perhaps you have, and you might not have even realised it. What is wild fermented wine, and is it better for the wine or not?

So what is wild fermentation in wine anyway? Wild fermentation is the process of concocting native yeasts found in fruits and the vineyard, utilising it to produce beautiful, flavorful wine. This wild-fermented wine is different from cultured yeast wines in many ways, but mostly in terms of taste. This native yeast wine is often labelled as wild - hence the name wild-fermented wine.

History tells us that back in 1859, Louis Pasteur experimented with the existence of microbes, hypothesising that they were anywhere and everywhere. This eventually led to scientists learning how to harness these microbes into yeast creams, cakes, powders, and even wine for commercial use.

At this point, you might be wondering how these wild fermented wines taste and look like. Here’s a list of interesting observations about wild- fermented wines:

Texture and Smoothness

Wild yeast takes longer to ferment. As a result of this, wild-fermented wines have a creamier and oilier texture. Aside from that, these wines are often softer and smoother in taste with subtler acidity. When you taste a native-yeast wine, you are sure to notice the alluring texture and smoothness.

Complexity and Funkiness

In terms of aroma, the smell of this fermented wine can be described as funky and sophisticated. You can sniff the strong aroma of fruits, spices, tobacco, and even vanilla when tasting it. That being said, you should be wary as some have particularly strange smells. Chances are that you will either enjoy the scent of flowers and spices or heave over the less-than-desirable aroma of a great fermented wine.

Uniqueness and Specialty

You might be wondering why wild fermented wine is said to be so unique and special. To put it simply, the process of fermenting natural wine might be the doorway to many winery possibilities. Why so? Recent studies have shown that all vineyards have a unique microflora fingerprint with different microbial make-up. Because of this, sophisticated microbiological work is now being carried out by yeast researchers who hope to learn how to produce interesting products with wild ferment character without the risk. Who knows? This might further allow winemakers to experiment with winery products and showcase unique styles of wine that you can’t find anywhere other than in their vineyard!

Final Words for Wild Fermentation

While wild fermentation is one hot topic that everyone’s been talking about in the field of wine, winemakers should be mindful of the winery process. This is because when wild fermentation goes wrong, the entire process might be jeopardized. It has the potential to go wrong in a fast and horrible way.

Thus, it’s essential to ensure that your vineyards have balanced microflora ecosystem for a proper fermentation process. Making high-quality wild yeast wines requires as well that vineyard personnel alter how they farm and innovate their vintages. In that way, you can certainly produce the best-fermented wine in town.

So what are you waiting for? Grab a bottle of fermented wine, pour it into a small glass, and let’s all drink to that. Cheers!

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