Winemaking enhanced by DNA technology
Monday, November 23, 2009 - 01:14
in Biology & Nature
In winemaking, grape juice is turned to wine during the fermentation process by the action of a number of essential beneficial microorganisms -- namely, bacteria. Sometimes, though, harmful bacteria also populate the fermentation vat, spoiling the wine in the process. A researcher in Finland has developed new methods based on DNA identification for rapidly and accurately identifying detrimental lactic acid bacteria and acetic acid bacteria during the earliest stages of the wine fermentation process.