How Evolution Made Nature's Perfect Winemaker
How Evolution Made Nature's Perfect Winemaker
May 21, 2011 6
Scientists discover how one species of yeast came to dominate wine, beer and bread.Yeasts are diverse—biologists estimate that there are at least 1,500 different species of the fungal microorganisms. But when it comes to fermenting wine, one yeast is much more common than any other. The same is true in brewing and baking—food and drink chemists overwhelmingly prefer Saccharomyces cerevisiae.
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