Selecting best yeast gives competitive advantage, says AWRI

Manners, Marvena
November 2006
Australian & New Zealand Wine Industry Journal;Nov/Dec2006, Vol. 21 Issue 6, p48
Trade Publication
The article reports on the breakthroughs in yeast research and development at The Australian Wine Research Institute. Research molecular biologist Doctor Hentie Swiegers, has been working closely with winemakers across Australia to evaluate the performance of a range of wine yeast, paying attention on the flavours of the wine that they generate. He is also conducting trials on the use of combinations of different yeasts in the same ferment.


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