Yeast, Terroir, and Complexity- Rethinking Natural Fermentation in Wine

Yeast, Terroir, and Complexity- Rethinking Natural Fermentation in Wine

In the world of winemaking, the word “inoculation” can be polarizing. It refers to introducing cultured yeast to grape juice to initiate fermentation, a method widely used in commercial wineries. This is often contrasted with spontaneous fermentation, where only the grape’s naturally occurring yeasts are relied upon to convert sugars into alcohol. While some see inoculation as “unnatural,” a growing number of winemakers are exploring how it can enhance complexity while respecting terroir.