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Winemaking starts (after harvest) with yeasts eating the sugars that have developed in the grapes on the vine. The question of native yeasts versus cultured yeasts is a hot topic right now and Todd Hamina suggests that anyone using used barrels or working in an existing facility is by definition going to be inheriting the yeasts used by winemakers who came before. He talks at length about this in the video.
Watch our entire collection of videos with Todd Hamina: https://www.youtube.com/playlist?list=PLddUmDhg4G_KhloZrUThDwv10P5ItBXqs
Biggio Hamina makes wine from four prestigious AVAs in the North Willamette Valley: Chehalem Mountain, Dundee Hills, McMinnville and Yamhill-Carlton
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