What You Need to Know
Relies on wild Saccharomyces and non-Saccharomyces yeasts (e.g., Brettanomyces, Pichia) alongside lactic acid bacteria. Sequential fermentation begins with oxidative yeasts (Hanseniaspora) followed by alcohol-tolerant strains.
Creates complex sour profiles essential for traditional lambic beers and natural wines, with terroir-specific microbial signatures.
Key Parameters
Temperature
18°C
10°C - 25°C
Time
14 days
7 days - 30 days
Equipment
Food-grade plastic bucketCheeseclothWeight
Steps
- 1.
Gueuze (Brussels): Blending young/old lambics for secondary fermentation
- 2.
Amphora wine (Georgia): Qvevri burial maintains stable fermentation temps
The Science
Primary Reaction
Lactic acid fermentation