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Newly Identified Yeast Makes Lower-Alcohol Wine

February 27, 2014

A team of researchers at the Australian Wine Research Institute have isolated a strain of yeast that, in lab tests, has produced lower-alcohol wines. During trials, an Aussie Shiraz was made with alcohol levels 1.4 percent lower than a conventionally produced wine from the same must. In a test with Chardonnay, alcohol was 0.9 percent less.