The yeast Dekkera bruxellensis plays an important role in the production of wine, as it can have either a positive or a negative impact on the taste. Researchers at Lund University in Sweden, among others, have analyzed the yeast’s genome sequenced by the US Department of Energy Joint Genome Institute, giving wine producers the possibility to take control of the flavor development of the wine.
View the original article here: Knowing yeast genome produces better wine
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