Rathfinny Wine Estate

YEAST: indigenous vs commercial

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The majority of must/juice from our recent harvest has completed alcoholic fermentation. Now, we wait for our malolactic bacteria culture to be ready, so that we may use it to inoculate all the tanks so that they undergo malolactic fermentation, to soften the acids, which we expect to be completed early in the New Year.

We are often asked why we use commercial yeast rather than just letting indigenous (or native) yeasts naturally do the work. There are various reasons why we use commercial yeast.

Read Jonathan's Article

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