Spontaneous fermentation: How to handle the new-old kid on the block

Debra Rossouw - 09 Feb 2017

Interest in spontaneous fermentation is rising in wineries across the globe. This trend has various drivers, importantly consumer preference for a perceived ‘natural’ product, financial factors (no inoculation of pricey starter cultures) and quality considerations. For winemakers considering a first foray into spontaneous fermentation, here are some helpful hints to guide you on your journey.

Thank you!

You have successfully signed up.

Thank you!

Your post has been sent for moderation.