Simulating Yeast Metabolism To Understand Changes During Wine Fermentation

Rubén Martínez, a graduate in Biology and Biochemistry at Elhuyar Fundazioa, and colleagues have developed a new methodology that makes it possible to know what physiological state the yeast is in at each point in the wine fermentation process.  This knowledge is of particular interest for producers, since changes in the grape directly affect the chemical composition of the must. read more

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