(FermentationWineBlog) - Some fairly stunning information concerning the idea of “Wild” or “Indigenous” yeast is coming to light that has implications for wine marketing and wine making. How shall I put this? Let’s try this: If you think your wine went through fermentation driven by wild yeast or if you think the wine you are drinking was produced via a wild yeast fermentation, it probably wasn’t.

This is the startling conclusion brought to light in a study undertaken in British Columbia and reported upon by Andy Perdue in the new August 2013 issue of Wine Business Monthly. Here’s the money quote:

AMAZING
The results of the three years study of three wineries in British Columbia under the auspices of the University of British Columbia were first disclosed at a talk given at last summer’s British Columbia Wine Grape Council’s Annual Meeting.