
July 14, 2022
A survey of Pinot Noir Saccharomyces cerevisiae yeast populations and grape quality in three Okanagan Valley vineyard sub-regions
Wine is produced by fermenting sugars in grape juice to ethanol by the yeast Saccharomyces cerevisiae (S. cerevisiae). The major BC viticulture area is located in the Okanagan valley, a 200km region that runs from north to south, which aims to produce high quality wines that can be distinguished based on terroir. Terroir is a […]
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