\u00b7 A team of Australian researchers managed to isolate special strains of , yeast which produced lower levels of alcohol in the wine while maintaining its quality.<\/p>\n\n\n\n
\u2190 In the last 10-15 years , the alcoholic strength of the wines produced has risen from 11-12.5% at 15% . This fact was considered by some wine lovers to alter the organoleptic characteristics and character of some wines. \u00b7 This, combined with the health issues related to alcohol consumption but also for economic reasons related to higher , taxation, cultivated the idea of trying to make wines with a lower alcohol content.\u00a0<\/p>\n\n\n\n
\u00b7 The research focused on attempting to systematically evaluate non-Shacharomyces , yeast strains as a means to reduce alcohol content.<\/p>\n\n\n\n
\u00b7 50 different isolates from 40 species and 24 genera of , yeasts were evaluated for their potential to produce low-alcohol wine. \u00b7 The strain Metschnikowia pulcherrima AWRI1149 , stood out during experiments carried out on sweets of the Chardonnay and Syrah varieties.<\/p>\n\n\n\n
* When this strain, distinguished by a lower growth rate , consumed 50% \u00a0\u00b7 Of the available , sugars, musts were also vaccinated with Shacharomyces cerevisiae , strains in order to complete alcoholic fermentation.<\/p>\n\n\n\n
This successive vaccination achieved a reduction in alcoholic strength from 15% to 13,4% * , in the case of Syrah. The results were similar in the case of Chardonnay. \u00b7 In controls in which the evaluated , strains were not used, no reduction in alcoholic strength was observed.<\/p>\n\n\n\n
\u00b7 Previous research on the influence of non-Shacharomyces , yeasts on , alcoholic fermentation has focused on a limited number of species and the compounds that produce them with a negative effect on the organoleptic characteristics and quality of , wine without assessing their effect on the level of alcohol content.<\/p>\n\n\n\n