Native Yeast vs. Cultured Yeast: Who’s Fermenting Your Wine?
When you think of what gives wine its flavor, you might picture grapes, barrels, or even the soil beneath the vines. But one of the most powerful forces shaping your wine’s personality is microscopic: yeast.
Yeast is what turns grape juice into wine. Without it, there’s no fermentation—no alcohol, no aroma development, and no complexity. But not all yeast is the same. Winemakers must choose between using native (wild) yeast or cultured (commercial) strains, and that decision can have a significant impact on the final product.