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But, this has been one of those bugaboo things in the field of natural wine in that what do you call it when you have a region like Priorat where, in Falset, they have a laboratory that is cultivating what are the ambient yeasts to the region? When the winemakers then use these cultivated strains to start fermentation, are they technically making a wine naturally or does it then cross the line in to being industrial? Obviously, it's a much different situation than say a winery such as Mas Molla in Baix Empordà who have been making wines in their same family cellar for centuries without the addition of any external yeasts--well theoretically anyways as shown in this study that commercial yeasts are very aggressive. Miquel http://www.vinologue.net
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Aug 19, 2013