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Yeast for when the heat is on

机译:当热量在酵母

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摘要

Yeast selection is a key part ofthe fermentation process and,if commercial trials prove to be successful, a new yeast strain set to be available on the Australian market could prove to be beneficial to winemakers attempting to bring down high alcohol, while also enhancing wine characteristics.After many attempts, research efforts at the Australian Wine Research Institute (AWRI) have resulted in a strain of yeast that's shown to reduce the final alcohol level in wine, when used in combination with Saccharomyces cerevisiae, the main species ofyeast used in winemaking.
机译:酵母发酵的选择是一个关键部分过程,如果商业试验证明成功,一套新的酵母菌株在澳大利亚市场可以被证明酿酒师试图将是有益的高酒精,同时加强葡萄酒特征。努力在澳大利亚葡萄酒研究所(AWRI)导致的的酵母菌株可以减少最终在葡萄酒酒精含量,使用时结合酿酒ofyeast用于酵母,主要的物种酿酒。

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