Yeast as a Flavor Architect- From Vine to Barrel

Yeast as a Flavor Architect- From Vine to Barrel

Fermentation is often seen as a purely technical step — sugars converted into alcohol, yeast quietly doing its work. Yet across both wine and whisky, forward-thinking producers are treating yeast as a creative partner, capable of shaping aroma, complexity, and character in ways that go far beyond basic alcohol production.