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Bacteria-killing yeast makes wine taste better

Microbiologists at the Argoscope federal research centre have discovered a certain type of yeast can make wine more healthful while boosting its quality.

This content was published on October 7, 2008 - 16:29

The scientists said on Tuesday that the yeast, called Lalvin W15, could be used around the world during the fermentation process.

The yeast enhances a wine's quality by limiting the production of acetic acid, which improves flavour, they reported. It also increases glycerin, which helps keep a wine balanced and smooth.

Additionally, Lalvin W15 boosts a wine's succinic acid concentration, which lowers the pH and hinders the growth of unwanted, unhealthy bacteria.

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