Yeast in wine

I have found written before the war 14 explaining that you can use yeast laboratories to develop the wine. Yeasting  is even normal for winemaker and winegrower.

The climax of chemicals was late 70s , they replaced the horse and plow. The concerns of chemicals: they kill microbial life , microbial life and without fermentation does not start. Winemakers and growers have resorted to selected laboratory yeasts , that is an immediate recourse to a final solution. Why I did not find a recipe not to add yeast and encourage the winemaker not yeast : it is simply there is too much money at stake

In the sites I come , it is always advisable to be inoculated because you can get harmful and unpleasant odors .... A packet of yeast costs between 20 euros and 30 euros per kilo, it takes 40 grams per hectolitre / liter of wine

Here is a simple example to find on a site ;

i already hear winemakers and wine journalists tell me : «  it ‘important to have wine without défect.When i smell in many different wine the same aromas like in Chablis or in Sancerre  I'm bored

 .... You do not believe me ? . Many clients tell me , "the wines you offer us are different from others, they have character . The flavors are always versatile". Yes the wine is not coca-cola .... But it is difficult to do wine  with indigenous yeasts with or without sulfur . The winemaker is a tightrope walker , he is not entitled to the irregularity or inaccuracy . His wine cellar must be clean, smooth and accurate . One year ago, I have had a great experience with winemaker Jacques Caroget specialist without sulfur. At the end of the tasting, wine bottles half empty was together on one table. It takes 2 glasses and gives me and tell me you're coming with me . So in this organic winefare, i was  on my planet ..... and that day I didn t say a word , I have listened to the master.

" You feel the taste of pee mouse , it's a winegrower who wanted to make wine without sulfur,  hygiene in the cellar isn't good ; it is sufficient to add sulfur . And this wine is corky nose . This red  has been harvested with botrytis. That of before , it is corky taste in the mouth : either  is a bad yeast or bad bacteria". For a quarter of an hour I learned a lot ...... Then we finish on a magnum ." For this one is against law, balanced with just a little oxidation on the nose that gives it charm , as our white hair. That there is a great natural wine as I like ... I do not know this winegrower but it is beautiful Chinon . "

At a tasting of november in Norway, there were many classic wines except  a spiritual Italian wine. The white from this winegrower was very mineral  … the retro-olfaction was long . I tasted the red .... The bottle was almost empty . I smell like cork in final of the mouth. I asked to the lady to open an another bottle.  the  second was mineral and better . Another experience I tasted wine without sulfur  from a Spanish winemaker that I know and that I esteem. The wine was mineral but in a middle the same problem : a corky taste .... I think that is the irregularity of the winemaker who gives this problematic side. you have two solutions : bacteria or bad yeast.Precision, cleanliness, speed of fermentation are the key to the success of spontaneous fermentation.

 It is why I ' m in favor for a school winemaking indigenous yeasts made ​​by natural but intrangisant winemakers like Michel Augé or jacques Carroget.