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Wine Flavor: Merging Grape and Yeast Genomes

Talking Biotech with Dr. Kevin Folta

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The Backbone of a Wine

Within sacrimices erevitie, there are very different strains. Some them will, for example, release volatile files from grape must like sovio blank and make them more tropical in fruit flavors. In our experience, if i just focus on the thils, again, that is very typical of somoblunk. And we were able to increase the levels by using a specific yeast by 20 fold. So i would say the backbone of a wine comes from the grapes, but the vineous character of wine comes from yeast.

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