Biobased beer can rings, algae and bugs, chitin-based plastic breakthrough, gribble gut enzymes, banana-based products: The Digest’s Top 10 Innovations for the week of December 14th

#8 Wild yeasts could be key to better wines

In California, researchers at the University of Adelaide found yeasts that naturally occur on wine grapes may improve wines produced in warmer climates. Up until now the use of these ‘natural’ or ‘wild’ yeasts during the production process has mostly been discouraged by wine makers. The study focusses on the effects of Lachancea thermotolerans yeast which occurs naturally on grapes and how certain strains of naturally-occurring yeasts have beneficial effects in wine production.
A solution to the common problem of over-ripened grapes that result in highly alcoholic wines and acidity, researchers found that the different yeasts could be a less expensive option for winemakers to fix the problem.
“This important research shows a potential new way for oenologists to improve the quality of wine grown in warm climates using different strains of naturally-occurring yeasts,” said Vladimir Jiranek, Professor of Oenology and Head of the Department of Wine and Food Science, University of Adelaide. “The ultimate aim of the research is to produce a simple method of blending different strains of yeasts to improve the quality of wine.”
The start-up marks a major milestone for both the joint venture and the bioplastics market. With this additional 75,000 tons per year facility, the global production of PLA bioplastics will increase by almost 50%, to 240,000 tons per year.
“The start-up of this state-of-the-art plant establishes Total Corbion PLA as a world-scale PLA bioplastic producer, ideally located to serve growing markets from Asia Pacific to Europe and the Americas,” said Stephane Dion, CEO of the company.
More on the story, here.