Hello there! I'm Dr. Vinifera, but you can call me Vinny. Ask me your toughest wine questions, from the fine points of etiquette to the science of winemaking. And don't worry, I'm no wine snob—you can also ask me those "dumb questions" you're too embarrased to ask your wine geek friends! I hope you find my answers educational, empowering and even amusing. And don't forget to check out my most asked questions and my full archives for all my Q&A classics.
Dear Dr. Vinny,
Is yeast added to all wine?
—Greg, Woolwich Township, N.J.
Yeast is essential to the winemaking process: It converts the sugar in grapes to alcohol during fermentation. But you asked if yeast is added to all wine, and the answer is no.
But some winemakers prefer to use native yeasts (sometimes called “wild” or “indigenous”), which means they don’t add any commercial yeasts. Rather, they let ambient strains of yeast that are already naturally present in the vineyard or winery go to work. Some winemakers think these unique yeasts are a truer expression of terroir, or make their wine more distinct. It can be risky, however, as wild yeast fermentations can be unpredictable.