When shopping for wine online, you've probably come across lengthy explanations referring to the use of commercial or wild yeast.

We are all aware that wine yeast aids in the conversion of sugar to alcohol, resulting in noble juice. For a winemaker, though, it is far more than this—the collection of yeast, which is further influenced by factors such as grape variety, ideal flavors, and so on.
This blog post will discuss "how yeast influences the flavors of your wine?"


Handling yeast to achieve the best performance is a complicated process that often necessitates preserving the proper temperature (One of the most important considerations amongst others). If the temperature is too hot or too low, the yeast may die, halting the fermentation process.
This phase in the wine-making process produces what we call secondary aromas. 

Wild Wine Yeast

Wild fermentation, as the name implies, uses yeast that naturally occurs in the atmosphere to power the process.
It's not as easy as it appears; it's a time-consuming process that necessitates significant commitment and consideration on the part of the winemaker.
The fruit should be of high quality.
Fruit that is crusty, weakened, or of poor quality will stymie the operation.
Other conditions, such as an insufficient temperature and a lack of nutrients, may also have an effect on the yeast.

That being said, it is well worth the time and effort! After all, who doesn't like quality wines? Wild fermentation produces diverse flavors while still preserving the vineyard's characteristics.

Commercial Wine Yeast

Commercial yeast, which is widely used for fermentation, allows the winemaker to have more control over the method. The style and consistency of various vintages remain consistent (Unlike wild fermentation). Nowadays, isolated yeast sourced specifically from vineyards in well-known wine regions is used. Nonetheless, some experts claim that commercial yeast changes a wine's uniqueness.

We hope that the next time you go wine shopping, you can tell which one is better by reading the bottle.