Dear Wine Master,
In the making of wine, don’t the yeast spores come directly from the grape skins themselves as well as from the air? Someone is telling me that ”just squeezed” grape juicethe must, I think it is calleddoesn’t contain any yeast spores. This person believes that freshly squeezed grape juice must ”sit for several days” prior to having the yeast spores develop so that only then can it begin to ferment to become wine. Could you please tell me what is correct?
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