Wine Production



NATIVE YEAST. Also known as indigenous, ambient ,or wild yeasts, these are yeasts that occur naturally on the grapes or in the cellar, rather than commercially cultured yeasts; both are used for fermentation. Some argue that native yeasts are more authentic, but most producers favor the reliability of cultured yeasts.

NOBLE ROT. Noble rot is the beneficial form of a grey fungus, Botrytis cinerea, affecting wine grapes.