US: Young scientist studies sea chemical to improve wine
US: Young scientist studies sea chemical to improve wine
Apr 5, 2012 6
(WSUNews) - Every time you take a breath, you inhale fungi and fungal spores. In every cubic meter of air there are thousands of spores released by hundreds of species of fungi, according to a study conducted by scientists at the Max Planck Institute in Germany.
No wonder, then, that winemakers are concerned about controlling fungi.
Wine is the byproduct of the interaction of a fungus with grapes. But not just any fungus; winemakers use special strains of yeast to get the fermentations they want. And they go to great lengths to avoid contamination by microorganisms that can ruin a fermentation otherwise destined to yield a great wine.
Comments