What distinguishes spontaneous fermentation from inoculated fermentation?

Spontaneous fermentation is characterized by the reliance on naturally occurring yeast, often present on the grape skins and in the winery environment, to initiate the fermentation process. This type of fermentation allows the wine to develop unique flavors and complexities, reflecting the terroir— the specific environmental conditions that affect the grapes.

In contrast, inoculated fermentation involves the addition of cultured yeast strains to the must, which can lead to more predictable and controlled fermentation outcomes. Winemakers may choose inoculated fermentation to ensure consistency in the process, especially in environments where spontaneous fermentation might be less reliable due to various factors, such as temperature and yeast viability.

The correct answer highlights this fundamental difference between the two methods of fermentation, emphasizing the effect of using naturally occurring versus cultured yeast. This distinction is crucial for understanding how the choice of fermentation method can influence the final characteristics of the wine.