Dec 6, 2017
When assessing their grape crop, winemakers often seek phenolic maturity, or a change in appearance. As a consequence of this process, ethanol content of wine has increased over the last decades, causing excessive alcohol and acidity levels in the bottled product. To combat these undesirable characteristics, certain yeasts which reduce ethanol levels can be used in the wine production process.
Image: Vineyard by jill111. CC0 Public Domain via Pixabay.