According to the OIV (International Organisation of Vine and Wine), a wine is "dry" when after alcoholic fermentation its concentration of residual sugars is less than 4g/L. For most French red AOC wines, the concentration of fermentable sugars (glucose + fructose) [...]
"The interest of this technique is based more on the safety of the AF than on the aromatic impact, even if a certain synergy between the different terroirs cannot be ruled out. The blend just before the start of the AF [...]
While it is safer to add active dry yeasts to carry out alcoholic fermentation, consumer demand to regain more naturalness and limit the addition of inputs is pushing more and more winemakers to use so-called "native" yeasts. [...]
