starting a fermentation and often begin this process as early as the harvest bin when clusters of grapes get slightly crushed under their own weight. Some winemakers will try to "knock out" these yeasts with doses of sulfur dioxide, most often at the crusher before the grapes are pressed or allowed to macerate with skin contact. Other winemakers may allow the wild yeasts to continue fermenting until they succumb to the toxicity of the alcohol they produce which is often between 3–5% alcohol by volume and then letting either inoculated or "ambient" Saccharomyces strains finish the fermentation. The use of both "ambient" and non-Saccharomyces wild yeasts carries both potential benefits and risk. Some winemakers feel that the use of resident/indigenous yeast helps contribute to the unique expression of terroir in the wine. In wine regions such as Bordeaux, classified and highly regarded estates will often tout the quality of their resident "chateau" strains. To this extent, wineries will often take the leftover pomace and lees from winemaking and return them to the vineyard to be used as compost in order to encourage the sustained presence of favorable strains. But compared to inoculated yeast, these ambient yeasts hold the risk of having a more unpredictable fermentation. Not only could this unpredictability include the presence of off-flavors/aromas and higher volatile acidity but also the potential for a stuck fermentation if the indigenous yeast strains are not vigorous enough to fully convert all the sugars. It is virtually inevitable that non-Saccharomyces wild yeast will have a role in beginning the fermentation of virtually every wine but for the wineries that choose to allow these yeasts to continue fermenting versus minimizing their influence do so with the intent of enhancing complexity through bio-diversity. While these non-Saccharomyces ferment glucose and fructose into alcohol, they also have the potential to create other intermediates that could influence the aroma and flavor profile of the wine. Some of these intermediates could be positive, such as phenylethanol, which can impart a rose-like aroma. However, as with ambient yeasts, the products of these yeasts can be very unpredictable – especially in terms of the types of flavors and aromas that these yeasts can produce. Inoculated yeast When winemakers select a cultured yeast strain, it is largely done because the winemaker wants a predictable fermentation taken to completion by a strain that has a track record of dependability. Among the particular