Natural Wines and Indigenous Yeasts: How Authentic Wine is Born

Natural Wines and Indigenous Yeasts: How Authentic Wine is Born

Introduction

When it comes to natural wines, one of the most fascinating aspects is the use of indigenous yeasts. But what does it really mean? And why are these microorganisms so important for the wine’s quality and uniqueness?

Where Indigenous Yeasts Are Found

Indigenous yeasts are not only on the grape skins, but they live everywhere in a natural winery: on the walls, in the barrels, in the pipes, and in every corner where winemaking has taken place for years. This unique microbiome is part of the terroir and gives the wine an unmistakable signature linked to its place of origin and the winemaker’s philosophy.

Saccharomyces Yeasts: the Main Players

Among all yeasts, the real stars are the Saccharomyces cerevisiae. These yeasts are special because they are the only ones that can withstand high ethanol concentrations, completing the transformation of sugars into alcohol.

How Alcoholic Fermentation Works

During spontaneous fermentation, indigenous yeasts turn the sugars from the grapes into ethyl alcohol, carbon dioxide (CO₂), and, indirectly, a small amount of sulfur dioxide (SO₂). This natural SO₂ helps protect the wine from oxidation and spoilage, reducing the need for added sulfites.

Why Indigenous Yeasts Make a Wine Unique

A wine fermented with indigenous yeasts is never standardized: it reflects the vintage, expresses the terroir, and varies from bottle to bottle, making each sip an authentic experience.

Examples of Natural Wine Masters

Producers like Gravner, Radikon or Podversic are pioneers in using indigenous yeasts, respecting nature and ancient winemaking traditions.

Frequently Asked Questions (FAQ)

Do indigenous yeasts differ from one winery to another?
Yes, every winery has its own specific “microbiome” that shapes fermentation and the wine’s aromatic profile.

Is spontaneous fermentation riskier than using selected yeasts?
It can be less predictable, but with experience and care, it creates wines of great quality and complexity.

Does natural wine made with indigenous yeasts need fewer sulfites?
Yes, because natural fermentation produces a small amount of sulfur dioxide that helps preserve the wine.

Conclusion

To learn more, read our article Natural Wine vs Conventional Wine: Differences and Benefits and discover how natural wines fit into this philosophy. Explore our selection on Apewineboxes.com and start tasting living, authentic wines.