Wine makers have reasons to cheer as researchers have discovered a system that prevents “stuck fermentation” – a chronic problem that spoils wine.
Working with a prion – an abnormally shaped protein that can reproduce itself – the system enables bacteria in fermenting wine to switch yeast from sugar to other food sources without altering the yeast’s DNA.
In “stuck fermentation”, yeast that should convert grape sugar into alcohol and carbon dioxide prematurely shuts down, leaving the remaining sugar to instead be consumed by bacteria that spoils the wine.
- Bigg Boss 10 Day 3 Review: Celebs Fail To Do Well in First Task
- Airtel Offers 10GB Data At Rs 259 For New 4G Smartphone Users
- Aamir Khan Starrer Dangal’s Trailer Launched: First Impressions
- TMC Supporters Attack BJP Leader Babul Supriyo
- Sri Lankan Navy Apprehends 20 Indian Fishermen
- Hillary Clinton accuses Donald Trump of being Vladimir Putin’s ‘puppet’
- Senior UP Congress Leader Rita Bahuguna Joshi Joins BJP
- Missing JNU Student: VC Gives Ultimatum To Students Over ‘Illegal Confinement’
- US Presidential Debate: Donald Trump Calls Hillary Clinton ‘A Nasty Woman’
- Hasselblad True Zoom Mod Review
- Honor 8 First Look Video
- Apple Watch 2: Review, Price And Features
- Delhi HC Dismisses Kejriwal’s Plea For Stay In Criminal Defamation Case
- Gulzar Shares An Interesting Anecdote Behind The Lyrics of ‘Humne Dekhi Hai’ Song
- Diya Mirza Displays Her Painting Skills At An Art Festival In Mumbai
“Our goal now is to find yeast strains that essentially ignore the signal initiated by the bacteria and do not form the prion, but instead power on through the fermentation,” explained Linda Bisson, professor in the department of viticulture and enology at University of California – Davis.
In the study, the researchers found that the interference of the prion causes the yeast to process carbon sources other than glucose and become less effective in metabolising sugar, dramatically slowing down the fermentation until it, in effect, becomes “stuck”.
The study as published in the journal Cell.