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Wine Flavor: Merging Grape and Yeast Genomes

Talking Biotech with Dr. Kevin Folta

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Are There Really Differences Based on the Yeast That Performs the Fermentation?

Malalactic bacteria converts a sharper tasting malic acid to a softer tasting lactic acid. It's not only the taste that it fecs but also stabilizing the heat other the wine. The main one is unicacus uni, the melolactic bacteria. Then teroot stock, other species from vitus, and then sacrimices serevitia,. But they are also non sacrimices heast that contribute to the in product.

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