We’re all wine enthusiasts. Lock us in a room, and we’ll talk for hours: favourite wine regions, domaines or winemakers; preferred varieties; trusted vintages. Those are the coordinates, if you like, that help wine explorers get a fix on pleasure. We rarely, though, talk about the microorganism that makes this experience possible.
No yeast; no wine. Yeast is the only ‘wine maker’ in that sense. Imagine a world in which we had to content ourselves
