Author: Lamar Engel
Single cell organisms that initiate the fermentation of the grape juice to react chemically. There are various types of yeast strains that are natural within the vineyard environment and perform in varying levels. Some of these yeast strains that are found naturally at times are referred to as ‘indigenous’ or ‘wild’ yeast. Cultured yeast that has been developed in laboratories have been known to work more efficiently and consistently than some wild strains and have become a choice tool for wine production.