Does yeast hold the key to alcohol reduction?
11 Aug 2005 by JR
Steve Dutton, Germany: In response to Pirramimma's wines gain points while losing power : When I was a younger lad, I remember that they bred yeast the old fashioned way, without GM, to be more efficient in converting sugar to alcohol.  I imagine it would not be any big problem, using conventional  methods and not offending anyone, to breed yeast to become less efficient.   But  this does not address the other half of the problem: If one tastes hundreds of wines a month, bigger, more alcoholic wines will just stand out, especially if the taster  grew up drinking Coca Cola most of the time. It would be interesting to see how...

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