What can winemakers add to achieve fermentation besides using ambient yeasts?

Winemakers can add cultured yeast strains to achieve fermentation as these strains are specifically selected and cultivated for consistent results in wine production. Cultured yeasts are typically selected based on their fermentation capabilities, flavor profiles, and resistance to certain conditions, allowing winemakers to have greater control over the fermentation process. This predictability is crucial for achieving desired characteristics in the wine, such as aroma, taste, and clarity.

Using cultured yeast provides advantages such as faster fermentation rates and minimized risk of spoilage, as they are less likely to be affected by competing wild yeasts or bacteria. This is particularly important when trying to achieve a specific style of wine, as cultured yeast strains can enhance certain flavor notes and aromas that are desirable.

While other options, such as ambient or native yeasts and wild yeasts from the environment, may also contribute to fermentation processes, they often lead to more unpredictable results. Understanding the role and characteristics of cultured yeast strains allows winemakers to tailor their fermentation processes to achieve high-quality wines with consistent profiles.