Why I Would NEVER Use Wild Fermentation

Aldo Bove

Published on: 02/02/2026

Fermentation is the heart of winemaking. Once grapes are ripe, their sugars are converted into alcohol, CO₂, and heat by microorganisms. In our world, the heroes are yeasts—specifically Saccharomyces cerevisiae, the same family used to make bread and beer. After centuries of study and practice, we know this yeast ferments cleanly, finishes the job, and protects both the wine and the person drinking it. Wild fermentation, on the other hand, means letting whatever is living on the grape skins start the process on its own. And yes, fermentation will happen—but the question is: Who is really in charge of that tank?...