New Zealand discovery expected to revolutionise the wine industry
28 Mar 2008
New Zealand researchers have made a discovery that is set to revolutionise the wine industry.
They have uncovered a yeast that lifts the fruity zing of sauvignon blanc harnessing the gooseberry and passionfruit flavours.
The find is expected to meet the worldwide drive to increase the fruity, aromatic qualities of the wine.
Dr Matthew Goddard of Auckland University said New Zealand was a ''step ahead'' of the pack in this quest, with its research and upcoming trials of the new yeast.
''I think it is very exciting, because it uses a non-genetically modified natural product. It's harnessing nature, and that really fits with the clean green New Zealand image.''
The find came as part of a six-year, $9.6 million Government-funded project looking at specific characteristics of New Zealand sauvignon blanc.
The yeast, Pichia kluyveri, was discovered three years ago when samples of the juice in chardonnay settling tanks at Kumeu River vineyard were collected, transported to a laboratory and grown on Petri dishes.
Although the yeast does not produce great volumes of alcohol, when combined with traditional wine-making Saccharomyces cerevisiae yeast, the result is a more fruity, aromatic sauvignon blanc than is currently available.
Traditionally, many New Zealand winemakers have imported commercially available yeast to cause the sugar in grape juice to ferment, creating alcohol and flavour. The new yeast is commercially viable and has been patented.
Commercial trials of the yeast will begin within the next two weeks on a selection of Marlborough vineyards. Wine drinkers can expect to see the first samples of the new wine on shelves within 18 months.
New Zealand wine, although making up only 0.5 per cent of world-wide wine sales, takes a 10 per cent slice of the world’s fine wine market.
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