Engineering yeast to make better wine

Without question the greatest challenge faced by the wine industry is rapidly mounting concerns over alcohol consumption excess consumption creates problems for society and human health. In addition, too much alcohol in wine can overwhelm flavour and 

Gkicase Fructose Nitrogen Phosphate Sultiir Oxygen Minerals Non-volatiles Glyoosides Cy Hitols Glulalhtone 

Enhanced product quality and profitability Minimised resource Inputs and environmental impact 

2 Enhancing varietal wine flavour during fermentation 

A case in point is the incidence of powerful synergies between Sauvignon Blanc grapes and yeast strains in formation of the compounds responsible for box-hedge and 

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