What You Need to Know
The process involves the use of wild yeast and bacteria present on the grapes or in the winery environment, resulting in a fermentation process that typically occurs at temperatures between 15°C to 25°C, with optimal temperatures between 18°C to 22°C, and can take anywhere from 7 to 14 days.
Steps
- 1.
Beaujolais Nouveau (France): Carbonically macerated wines showcase wild yeast's fruity esters
- 2.
Amphora Qvevri wines (Georgia): Clay vessels encourage native yeast biodiversity
- 3.
Skin-contact orange wines (Slovenia): Extended maceration with wild yeasts creates tannic structure
The Science
Primary Reaction
Fermentation