4 ms·
Thanks, I do know what yeasts are. My point is that (most probably due to the very small quantity of wine we produced) we never added any yeast to the grapes.
by Pamar 9y ago
Thanks, I do know what yeasts are.
My point is that (most probably due to the very small quantity of wine we produced) we never added any yeast to the grapes. I.e. fermentation was catalyzed by kloeckera-apiculata [1] which is normally found in nature (small deposits on the grapes, etc.).
The OP seems to imply that different yeasts are prominent in industrial-size wine production (again, this may very well be the case: as I mentioned I have been proven wrong about industrial winemaking at least once in the past) so I would like to learn more about that, and I would be even more interested in understanding how different countries go at it.
[1] https://eurekabrewing.wordpress.com/2014/09/26/hello-my-name-is-hanseniaspora-uvarum-aka-kloeckera-apiculata/ https://eurekabrewing.wordpress.com/2014/09/26/hello-my-name...
- ghostDancer 9y agoI guess that in countries like Italy, Spain or France that produce and consume their own wines mostly , the "tricks" and manipulation won't be as much, i have some friends who work in the wine industry and never heard of those things either, other countries that import most the wine probably the distributors would manipulate it to please and to get more market. Here you can find good wines from 5-6 euros the bottle, of course there are more expensive ones but for everyday. I'm from Spain. Edit: corrected some misspelling.
- Pamar 9y agoI would agree with you, but the OP claimed: That's a classic but lately a swedish journalist uncovered that the wine we drink in Europe is largely bogus. So I wanted to understand better what "Europe" means in his/her mind.