Study Indicates Commercial Yeast Strains Take Over Fermentation
The yeast strain you think is fermenting your wine probably isn't doing the job--unless it is a dominant commercial strain.
by Andy Perdue
Aug 2013 Issue of Wine Business Monthly
That exotic yeast you used to ferment your wine? It probably didn’t. That wild yeast fermentation you prefer? It probably isn’t. So suggests three years of research at the University of British Columbia (UBC) in Canada. “The winemaker assumes that what they inoculate with is what they get in their fermentations,” said Dan Durall, a biology professor at the University of British Columbia, Okanagan in Kelowna, British Columbia, who has led the research since 2010. His inv...
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