New yeast gives lower alcohol content

The chemical company Lallemand Oenologie, in collaboration with the French Institute for Agricultural Research INRA, has through research obtained a Saccharomyces cerevisiae yeast that enables you to produce a wine with lower alcohol than normal without affecting wine quality. It should be noted that the yeast is not genetically modified. Research on yeast that produces less alcohol has often been about genetic modification.

This particular yeast converts the sugar in the must into lower levels of alcohol than regular yeast. As an example: If a wine has a potential alcohol content of 15.8%, it will after the fermentation only show an alcohol level of 14.5%. Instead, it has a higher proportion of glycerol. We don’t know if this higher glycerol content will affect the character of the wine. At Lallemand they say that the quality is not affected. The yeast is not yet on the market.

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Fermenting must and grapes

Fermenting must and grapes, copyright BKWine Photography

This post is also available in: Swedish


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