Allcock, Stuart2018-02-142018-02-142017https://hdl.handle.net/10539/23907MBA ThesisWinemakers are constantly exploring new ways in which to differentiate their product in the competitive South African wine industry. Indigenous yeast can help to enhance the specificity of a wine as well as contributing positively to the attributes of the wine, and thereby increasing the wine’s level of uniqueness and marketing capital within the industry. Qualitative interviews were conducted and found that winemakers would like to use a spontaneous fermentation when making wine. Participants agreed that indigenous yeasts play a positive role in the fermentation, but because of risk should be utilised on a situation specific basis. Finally, it was found that there is an opportunity to offer a service aiding wineries in reducing the level of risk with spontaneous fermentations allowing them to further differentiate their products in a competitive marketplace.enWine industry -- South Africa,Wine and wine making -- South Africa,Wineries -- South Africa.Thesis