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