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Wine yeast marketed internationally
January 14, 2009

A new yeast being marketed internationally is based on research by WSU food scientist Charlie Edwards and colleagues. The aim was to develop a product that can stand up to mature grapes to achieve the robust wines today’s consumers prefer.

 

Ideally, yeast should perform consistently batch after batch, regularly metabolizing a certain amount of sugar into ethanol. Today’s winemakers are encouraging growers to leave their grapes on the vine longer to increase the sugar content — producing bigger, bolder wines. So today’s yeasts must be able to handle the extra sugar.

 

Increased sugars can stress a wimpy yeast, resulting in a sluggish or … » More …