Column: Wine Chat - FERMENTATION

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13-08-2020

If you’ve ever been to visit us at Witches Falls, you might have noticed our collection of ‘Wild Ferment’ wines, a term we use to describe the process of minimal intervention in which we have chosen to ferment them. If you’ve never heard of minimal intervention, read on.
At the heart of winemaking lies the process of fermentation, a natural occurrence that sees live yeast cultures source energy by converting sugars into alcohol. Simply put, these tiny, living particles take a modest grape juice, and elevate it to the complex and diverse delicacy we know as wine.
A freshly harvested grape already contains most of what is required to make wine. Sugar, to allow yeasts to produce enough alcohol to stabilise the wine; and acidity, to preserve and provide a fresh taste. Tannins, which exist within the skins of red grapes, can be used to make a wine bolder and more robust. What is arguably the most important element of a freshly harvested grape, however, is its natural inoculum of indigenous yeasts.
One of winemakin

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