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Finnish Scientists Have Developed A New Strain Of Yeast That Could Help Reduce Pollution In Wine Making
- Dec 20, 2018 -

Finland's national technical research center (nistc) said it has developed yeast strains suitable for a wider range of temperatures, especially its low-temperature tolerance, which can help make wine and cider and reduce the risk of possible contamination during the brewing process.

These new yeast strains are produced by hybridizing wine yeasts with low-temperature tolerant wild yeasts and can tolerate temperatures ranging from 10 to 37 degrees Celsius, greater than the 20 to 30 degrees Celsius commonly used in wine and cider fermentation.

The researchers say the new strain of yeast has many advantages.First, it allows the wine making process to take place at lower temperatures, which helps reduce the risk of contamination.On the other hand, its relatively high temperature resistance is conducive to the mass production of active dry yeast.In addition, as the tolerance range of temperature, people can also change the fermentation temperature to fine-tune the aroma of fruit wine.

The hybridization technique has previously been used to create yeast strains that can be used to make beer.Because yeasts used in baking bread and other foods need to survive in frozen dough for a long time, researchers are also evaluating whether the hybridization technique can produce yeast strains for the baking industry.