More Information in cortahojas.com.-/ A new discovery to optimize the fermentation of wine Chilean scientists are carrying out. As we know, yeasts play an important factor in wine fermentation. They have the ability to transform the sugar of the grapes into alcohol.
However, it is estimated that about 40% of the fermentations were stopped because of industrial yeast, generating significant losses to the industry.
Academics from the University of Santiago are developing a project that seeks to “identify the underlying genetic variants of nitrogen assimilation in various natural yeasts”
What is the project: Currently, the yeast to grow and help in the fermentation need some nutrients in abundance, such as nitrogen.
Some musts have low levels of nitrogen and the yeast does not grow and as a result the product is not good quality d. The researchers analyzed the genes of Chilean wild yeasts and other countries, looking for that is able to take as much nitrogen, so we can efficiently ferment the wort.
Look to this new study, which will run until 2019- is to identify genes with the functions described and genetically improve industrial yeasts; something that has not been developed before in Chile.
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