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New yeasts for low-input winemaking

<p>Why do we always make wine using the same narrow choice of yeasts? In this author&#39;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.</p><p>This article appeared in: Proceedings of the International Wine Microbiological Symposium. pp. 33-39. Fresno, California. 2006 </p>

79 new generation yeasts.pdf