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Keith Pritchard
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Most of this was what I believed was the commmon belief all along as to a winery being residence to commercial strains used there. No real surprise. Another thought is often wine lees are spread or dumped in the vineyard so those who may be buying grapes from a vineyard of another winery may likely be getting their resident commercial strains. Another likely hindrance to getting an authentic local wild yeast fermentation. I do believe a local environment will provide many strains that will increase complexity irregardless of whether they would be commercial stains or not. Even if a winery consistently uses only one commercial strain of yeast, others would likely be in the mix in the beginning as previously mentioned.
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May 24, 2012