http://winemaking101.com/process/what-are-concerns-of-using-chemicals-vs-natural-fermentation/ Learning the fine art and science of making wine at home... it's EASY and FUN! Sun, 05 Feb 2012 01:16:00 +0000 hourly 1 http://wordpress.org/?v=3.2.1 http://winemaking101.com/process/what-are-concerns-of-using-chemicals-vs-natural-fermentation/comment-page-1/#comment-3 Iowine Sun, 11 Oct 2009 19:46:56 +0000 http://winemaking101.com/?p=7#comment-3 Interesting piece. Could you elaborate more on the positives/negatives of natural fermentation (via yeast on grapes) versus commercial yeast inoculations. I reckon most folks think natural fermentation are the result of natural yeasts on the skins of grapes leading to complete, dry fermentation. Sulfur dioxide (sulfur or SO2) is also a byproduct of fermentation (so no matter what we do, as winemakers, SO2 will be present in the finished wine); SO2, as you mention, is an antioxidant (more useful at crush than at other times); and SO2 is an anti-microbial agent used to stun native yeasts (the natural yeasts on the skins of grapes) and most importantly used to keep bacteria (the nasty ones, such as brett) at bay. Anyway...just a couple thoughts. Cheers~Brad Interesting piece. Could you elaborate more on the positives/negatives of natural fermentation (via yeast on grapes) versus commercial yeast inoculations. I reckon most folks think natural fermentation are the result of natural yeasts on the skins of grapes leading to complete, dry fermentation. Sulfur dioxide (sulfur or SO2) is also a byproduct of fermentation (so no matter what we do, as winemakers, SO2 will be present in the finished wine); SO2, as you mention, is an antioxidant (more useful at crush than at other times); and SO2 is an anti-microbial agent used to stun native yeasts (the natural yeasts on the skins of grapes) and most importantly used to keep bacteria (the nasty ones, such as brett) at bay. Anyway…just a couple thoughts. Cheers~Brad

]]> http://winemaking101.com/process/what-are-concerns-of-using-chemicals-vs-natural-fermentation/comment-page-1/#comment-2 Iowine Sun, 11 Oct 2009 14:46:56 +0000 http://winemaking101.com/?p=7#comment-2 Interesting piece. Could you elaborate more on the positives/negatives of natural fermentation (via yeast on grapes) versus commercial yeast inoculations. I reckon most folks think natural fermentation are the result of natural yeasts on the skins of grapes leading to complete, dry fermentation. Sulfur dioxide (sulfur or SO2) is also a byproduct of fermentation (so no matter what we do, as winemakers, SO2 will be present in the finished wine); SO2, as you mention, is an antioxidant (more useful at crush than at other times); and SO2 is an anti-microbial agent used to stun native yeasts (the natural yeasts on the skins of grapes) and most importantly used to keep bacteria (the nasty ones, such as brett) at bay. Anyway...just a couple thoughts. Cheers~Brad Interesting piece. Could you elaborate more on the positives/negatives of natural fermentation (via yeast on grapes) versus commercial yeast inoculations. I reckon most folks think natural fermentation are the result of natural yeasts on the skins of grapes leading to complete, dry fermentation. Sulfur dioxide (sulfur or SO2) is also a byproduct of fermentation (so no matter what we do, as winemakers, SO2 will be present in the finished wine); SO2, as you mention, is an antioxidant (more useful at crush than at other times); and SO2 is an anti-microbial agent used to stun native yeasts (the natural yeasts on the skins of grapes) and most importantly used to keep bacteria (the nasty ones, such as brett) at bay. Anyway…just a couple thoughts. Cheers~Brad

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