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Showing 1 to 1 of 1 for “"increased fermentation fitness"”.
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The development and evolution of Saccharomyces interspecific hybrids for improved, industry relevant, phenotypes
… wine styles. Developing new yeast with improved fermentation traits and/or potential to produce diverse wine flavours and aromas can provide tools to the winemaker that are readily and easily utilised in the winery without any extra (or costly) processing intervention. With consumer reluctance to …