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Wine with less or no alcohol and sustainable production are currently the big trends in the wine industry. Now current research results show that the yeast "Starmerella bacillaris" has a good effect on both: First in the vineyard, then during fermentation. Its industrial production is being prepared.

A few days ago, the news caused a stir that the yeast "Starmerella bacillaris" can significantly reduce the alcohol yield during the fermentation of wine. This was discovered by the French researcher Antoine Gobert. This non-Saccharomyces yeast has been raising hopes for some time: For example, it is effective on the grape surface against grey mould infections caused by Botrytis cinerea. This is remarkable, because non-Saccharomyces yeasts were undesirable in wine production in the past because they were mostly isolated from wines with a sluggish fermentation process or with negative sensory characteristics.

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