A SWOT analysis of going 'wild':Using indigenous yeast from a winemaker's perspective

摘要

No matter what your winemakingstyle, the wine region you arefrom, the grape variety you are working with, how many trophies you have won or what football team you barrack for - one thing stays reliably constant in winemaking: the sugars (carbohydrates) in grapes are turned into alcohol and carbon dioxide by tinylegends called yeast. This is the glory of fermentation.