The swirling of wine helps bioreactors to run better (w/ video)
Wednesday, November 30, 2011 - 09:02
in Physics & Chemistry
Every wine aficionado knows that wine has to be swirled in a glass in order for it to release its aroma. Applied to biotechnologies over some fifteen years, this ordinary gesture has made it possible to develop more efficient machines for culturing proteins in animal cells. The phenomenon has been studied in detail at EPFL (Switzerland).
