Suitability of indigenous wine yeast strains identified from spontaneous fermentation as wine fermentation starter cultures

The Measday lab at the University of British Columbia Wine Research Centre has been collaborating with Okanagan Crush Pad (OCP) winery since 2013 to isolate native yeast strains present in OCP vineyards and winery. OCP is an organic winery and routinely carries out natural grape juice fermentations where no commercial wine strains are inoculated into […]

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