Description
Natural yeast fermentation in winemaking uses wild yeast and bacteria for a complex flavor profile.
Technical
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.
Science
Primary Reaction
Fermentation
Sensory Profile
Aroma ()
EarthyFunkyFruityFloralSpicyBarnyard
Wine Analogy
Similar to orange wine in its oxidative qualities
Coffee Analogy
Resembles natural process Ethiopian coffees with wild berry notes
Perfume Analogy