What type of yeast is typically used for the alcoholic fermentation of base Sherry wines?

The typical yeast used for the alcoholic fermentation of base Sherry wines is indigenous yeast. This choice is significant because indigenous yeast, also known as wild yeast, refers to the naturally occurring yeast strains that are present in the environment of the vineyard or winery. These yeast strains can contribute unique characteristics to the wine, enhancing its complexity and helping to express the terroir of the region.

In the production of Sherry, the use of indigenous yeast is a traditional practice that aligns with the authentic style of the wine. These yeasts are often well-adapted to the specific environmental conditions of Jerez, where Sherry is produced, allowing for a fermentation process that reflects the local characteristics of the soil, climate, and grape variety.

Using indigenous yeast can lead to a more diverse range of aroma and flavor profiles in the finished wine, which is highly valued in Sherry production. This approach is preferred over cultured or artificial yeasts, which may result in less complexity and a more homogenized flavor profile, as they are selected for consistency and predictable outcomes rather than for the distinctiveness imparted by wild fermentation.

Overall, the choice of indigenous yeast is integral to the production of base Sherry wines, reflecting a commitment to tradition and the unique expression of the