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Yeast breakthrough - exclusive for Wine Industry Journal readers
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In a world first, scientists at the Australian Wine Research Institute have sequenced the wine yeast genome, unlocking the secret to what makes wine yeast tick. The breakthrough will put winemakers in a stronger position to use science to their advantage and paves the way for the development of new yeast strains, potentially leading to innovative solutions to tackle stuck fermentation and to create wines with desired alcohol levels and flavour profiles.
In a coup for Wine Industry Journal readers, researchers at the AWRI have chosen the September/October issue to release their paper to industry describing their landmark achievement. The not-to-be-missed issue will be available in mid-October. To subscribe click here or telephone +618 8292 0888.