In a world first, scientists at The Australian Wine Research Institute have sequenced the genome of a wine yeast, characterising the ‘recipes of life’ that shape this winemaker’s friend. This work paves the way for the development of new yeast strains, potentially leading to innovative solutions to the problem of stuck fermentations, and increasing winemakers’ options to sculpt grape juice into wines with desired alcohol levels and flavour profiles. Paper published on Wine Industry Journal, 2008, vol.23, n. 5
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