which yeast converts carbohydrates into alcohol or acid. Before this process was understood on a biochemical level, all fermentation was “natural” and occurred spontaneously fueled by the native yeasts present in the environment: on the grapes, in the vineyard and in the winery. In the 1850s, French chemist Louis Pasteur uncovered the mystery behind fermentation, realizing it was acted out by living yeast cells. This changed everything. By understanding what was happening when grape juice became wine, or flour and water became bread, winemakers and bakers could isolate these yeast strains and begin to control them. Winemaking and bread making (not to mention yogurt, cheese and coffee production) could become consistent, easier and more reliable processes. With guaranteed results, you could produce a lot more fermented products on much grander scales. And you could be sure your loaf of bread or bottle of wine would taste the same every time. All bakers could opt to use commercial yeast, guaranteed to rise predictably and taste a certain way, but instead some choose to bake with sourdough starters because they are seeking a unique, tangy loaf. Natural winemakers are similarly in search of a less predictable end product when they eschew commercial yeast in favor of native fermentation. They are after a variable product that, in their opinion, best represents the unadulterated characteristics of the grape(s) they are working with. Compare this to the conventional winemaker who seeks a consistent bottling year after year, and is thus forced to make adjustments to compensate for inevitable variables each harvest season.
Custom crush facilities allow small labels to operate without the expense of owning their own equipment and facility. [Photo courtesy Jack Sporer]
THE BEST IN WINE COUNTRY GOLF t
BIZ
April 2024
NorthBaybiz 53
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