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New yeasts for low-input winemaking

Why do we always make wine using the same narrow choice of yeasts? In this author's opinion, we could be using many more. So he sets out to find those wild candidates that could give us a wild edge on flavor.

This article appeared in: Proceedings of the International Wine Microbiological Symposium. pp. 33-39. Fresno, California. 2006

79 new generation yeasts.pdf