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Wine microbiology, particular the yeast(s) responsible for the conversion of grape juice to wine, has a significant impact on wine composition and thus the quality and saleablilty of wine. Understanding the manner in which yeast genetic constitution influences these processes can shed light on ways a winemaker might be able to manipulate winemaking conditions, and therefore yeast performance. In addition, such knowledge will provide researchers with approaches to isolate or produce strains with superior performance. This presentation outlines the medium and long term goals of research activities in this area.