"Wild yeast" refers to natural yeast that exists in nature, such as in the air, soil, vegetables and fruits.
Yeast, a type of microorganism, breaks down sugar into alcohol and carbon dioxide, making it essential for making alcoholic beverages such as beer, sake, and wine.
Some producers choose to use wild yeast that comes from the land rather than yeast cultivated by humans.
In general, alcoholic fermentation using cultured yeast makes it easier to control the progress of fermentation, making it easier to produce the desired aroma and flavor. For this reason, it is said that the use of cultured yeast is suitable for making wine of consistent quality.
Using wild yeast makes it more difficult to grasp how the fermentation will progress, but it is said that if done well, it increases the potential for producing complex flavors.
