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.

This article was automatically imported from our old content management system. If you see any display errors, please let us know:

In compliance with the JTI standards

In compliance with the JTI standards

More: SWI certified by the Journalism Trust Initiative

Contributions under this article have been turned off. You can find an overview of ongoing debates with our journalists here. Please join us!

If you want to start a conversation about a topic raised in this article or want to report factual errors, email us at

Share this story

Change your password

Do you really want to delete your profile?