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November 5, 2012 | 10:45 AM

Fermentations from the 2012 vintage are going dry while others are just getting underway. We came across a multi-post discussion on the winemaking operation. As Richard Jennings (@RJonWine) Tweets

Interesting re conditions giving rise to brett: Risk of spoilage yeast contamination during natural fermentation

Via the Mise en abyme blog

In a comment on my post on indigenous- versus inoculated-yeast fermentations, reader Ben opined that three of the five disadvantages of natural fermentation that I had listed were "discountable" but that the remaining two provided the basis for an "interesting debate." Ben's comment has prompted me to provide readers with a fuller discussion of the mentioned disadvantages beginning with the current post on spoilage yeasts as a risk in indigenous fermentations.

Absent an inoculation, all yeasts found in grape must and wine will originate from one or more of the following sources: vineyard, grapes, or winery processing equipment.

Read More, Mise en abyme blog

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