"Innovative Technique Enhances Wine Quality, Say Scientists"

Scientists have discovered that using Torulaspora delbrueckii yeast in carbonic maceration wines enhances their color, aroma, and overall quality, while also accelerating the fermentation process. This breakthrough provides winemakers with a valuable tool to differentiate their products in a highly competitive industry. The research conducted by the Universitat Rovira i Virgili found that the quality of these wines can be increased by using this unconventional yeast, which considerably improves their organoleptic properties and speeds up the malolactic fermentation process. This discovery has the potential to produce high-quality wines and gives wine producers a new tool for differentiating their products in the market.