Debunking Winemaking Myths

Debunking Winemaking Myths: Separating the Science from the Marketing – Part 1 If you’ve ever read that a wine was made with “100% native wild yeast,” you were mostly reading a story, not microbiology. In real fermentations, the organisms that start the party are not the ones that finish it. Cobble Hill Winery Fermentation Who is actually doing the work? Freshly crushed grapes carry a whole ecosystem: non‑Saccharomyces yeasts li ke Rhodotorula, Hanseniaspora, Pichia and Met