The beauty of wine is supposed to be that, unlike so much of the food and drink we consume today, it is so “natural”. To produce wine, as all of us wine students have been taught, all you need are grapes. Once the grape skin is broken, the yeasts that are naturally present in the atmosphere get to work on the fermentable sugars in the grape pulp and transform them into alcohol.
這是美好的理論，事實上與現(xiàn)代釀酒技法相去甚遠(yuǎn)。如今大量銷售的葡萄酒，是使用經(jīng)過特別挑選的商業(yè)酵母菌發(fā)酵的。挑選酵母菌，要看它們具有什么特別而又強烈的屬性。
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