mortificante

Mortificante is a term used in the wine industry to describe a winemaking technique that intentionally creates a moldy or спорыля (spoky) character in a wine. This technique is also known as "spontaneous fermentation" or "wild fermentation," where yeast and bacteria naturally occurring in the environment are allowed to ferment the wine's sugars.

The use of mortificante was once common in certain regions of Europe, particularly in the production of Italian wines such as Barolo and Barbaresco. It was believed to add complexity and depth to the wine, although it also increased the risk of spoilage and contamination.

In the mortificante process, grapes are harvested and fermented without the use of commercial yeasts or other winemaking additives. Instead, the grape juice is allowed to come into contact with the natural yeast and bacteria present on the skins, in the air, and in the equipment used in the winery. This natural fermentation process can result in off-aromas and flavors, such as wet earthy, mushroom-like characteristics that are often described as "spoky."

Mortificante has had a resurgence in popularity in recent years, due in part to a greater appreciation for the role of indigenous yeast in wine fermentation. Some winemakers now intentionally use this technique to create unique and complex wines that reflect the natural environment in which they are produced. However, it remains a relatively niche practice, and many wine producers continue to prefer more traditional and controlled approaches to winemaking.