What is a major drawback of relying on ambient yeast strains in winemaking?

Relying on ambient yeast strains in winemaking carries the significant drawback of uncontrolled yeast variation between batches. Ambient yeast refers to the naturally occurring yeasts present in the environment, which can include those found on grape skins, in the winery, and in the surrounding air. These yeasts are not standardized and can vary widely in their characteristics and behavior.

This variability means that the fermentation process might differ from one batch to another, leading to inconsistencies in flavor, aroma, and overall wine quality. Each batch fermented with ambient yeast can produce different results, complicating the winemaking process and making it difficult for winemakers to replicate successful wines year after year. This unpredictability poses a challenge, especially for winemakers aiming for a consistent product and those new to winemaking, who may not yet have developed a keen understanding of how different yeast strains influence the fermentation process.

Using cultured yeasts, on the other hand, provides a more predictable fermentation outcome, allowing winemakers to have more control over the taste and style of the wine produced.