In the process of transforming grapes into wine, which is better, natural yeast or artificial yeast?

Yeast is everywhere. There is a layer of frost on the surface of grape skin. This layer is actually the bacteria growing on it, which is the wild natural yeast.

Advantages of natural yeast: Winemakers who adhere to the "natural" concept will prefer to use natural yeast to brew wine, because they think that natural yeast can give wine unique complexity and reflect local characteristics.

Disadvantages of natural yeast: the fermentation time is a little long, and the process is difficult to control, because the winemaker can't confirm the yeast content in the grape skin, or it is doped with other strange species, which makes the final result of the brewed wine unpredictable.

First of all, artificial yeast, also known as commercial yeast, is cultivated from the laboratory.

Advantages of artificial yeast: Compared with natural yeast, the fermentation time is shorter, the process is easier to be controlled by winemakers, and the results are easier to predict. In addition, artificial yeast is relatively stable, and it is less affected by temperature in the fermentation process, which means that wine fermentation will not stop because of high temperature or low temperature, thus affecting the flavor of wine.

Disadvantages of artificial yeast: Because yeast is asexual and has exactly the same characteristics, although the stability of brewing is high, it is difficult to keep the local characteristics of different regions in the brewed wine. Nowadays, more and more wineries generally use artificial yeast to make wine. For large-scale wineries, artificial yeast is essential.