Researchers at the University of Adelaide have found yeasts that naturally occur on wine grapes may improve wines produced in warmer climates.
Researchers at the University of Adelaide have found yeasts that naturally occur on wine grapes may improve wines produced in warmer climates. Up until now the use of these ‘natural’ or ‘wild’ yeasts during the production process has mostly been discouraged by wine makers.
The study, published in the Nature journal Scientific Reports, focusses on the effects of Lachancea thermotolerans yeast which occurs naturally on grapes.
“This important research shows a potential new way for oenologists to improve the quality of wine grown in warm climates using different strains of naturally-occurring yeasts,” says Vladimir Jiranek, Professor of Oenology and Head of the Department of Wine and Food Science, University of Adelaide.
Dr Ana Hranilovic, a recent PhD graduate from the University’s ARC Training Centre for Innovative Wine Production, carried out the research with support from the University of Bordeaux, Charles Sturt University, CSIRO and Laffort Oenology.
Read more at University of Adelaide
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