This week I’d like to share with you my first piece for Spirited Magazine. In the piece, I explore advancements in yeast DNA technology and how synthetic yeast research might one day influence how wine is made. Below is the…
The use of oak barrels in wine fermentation and aging is common, as it is known to increase wine aromatic complexity and improve overall wine quality. One downside to using oak barrel in winemaking is the fact that it costs…
Traditionally, the yeast strain most commonly used in winemaking is Saccharomyces cerevisiae. However, with more and more desire to create a truly unique wine and to also keep up with the changing market (and changing climate), winemakers are looking for…
Saccharomyces cerevisiae is one of the most important yeasts in winemaking, the distribution of which is widespread and as a result the origin of which is unknown. What is known is that S. cerevisiae is not an airborne species and…