Search results for: Inoculation
The process in which a winemaker introduces yeast to the must to kick-start fermentation.
Micro-organisms that convert sugar to alcohol and carbon dioxide in the process known as fermentation. The predominant wine yeast, saccharomyces cerevisiae, is the same micro-organism that ferments beer and makes bread dough rise.
Also known as indigenous yeasts, these are yeasts that occur naturally on the grapes or in the cellar, rather than commercially cultured yeasts; both are used for fermentation. Some argue that native yeasts are more authentic, but most producers favor the reliability of cultured yeasts.
Largely synonymous with "Vinification," winemaking is the process by which harvested grapes are crushed, fermented (and otherwise manipulated through yeast inoculations, temperature control, punch-downs, pump-overs, racking, oak-chip additions, filtering, etc.), aged in barrel, steel tank or other vessel, and finally bottled.