What defines 'native fermentation' in winemaking?

Native fermentation in winemaking is defined as the process in which fermentation occurs with naturally occurring yeast that is present on the grape skins, in the vineyard environment, or within the winery. This method relies on the indigenous yeasts that may be a part of the natural flora associated with the grapes, rather than commercial yeast strains that are specifically cultivated and added to the must.

Using naturally occurring yeast can lead to unique flavor profiles and contribute to the complexity of the wine, as these diverse yeast populations can impart different aromas, taste characteristics, and textures to the finished product. This approach often reflects the terroir, or the environmental factors of the vineyard, in the wine, creating a distinct sense of place.

Other options do not accurately capture what native fermentation is about. The use of added yeast strains suggests the opposite of native fermentation, and temperature control is a technique that can be applied to various fermentation types but does not specifically denote native fermentation. Lastly, limiting fermentation to only white grapes does not pertain to the concept of native fermentation, as indigenous yeasts can be found on both red and white grape varieties.