Feb 27, 2014
Food & Wine Thursdays: The "Myth" of Native Fermentation
Food & Wine Thursdays: The “Myth” of Native Fermentation
In the ever-fluid list of criteria to determine whether a wine is “natural” or not, the idea of natural, native fermentation always seems to bubble at or near the top of the charts. The fundamental principle behind native fermentation is that the wine maker does not inoculate the crushed grape juice with a commercial strain of lab-developed yeast but rather lets the native yeast that exist in the…
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