DESCRIPTION: Winemakers now have a powerful new tool at ETS to distinguish different strains of Saccharomyces and Oenococcus. The tool is a type of DNA fingerprinting that enables winemakers to determine how individual strains perform during fermentation by monitoring changes in Saccharomyces or Oenococcus populations. This information can identify wild yeast and bacteria that have driven native fermentations, as well as show if commercial strains dominate the fermentation.