A chronic problem in winemaking is “stuck fermentation,” when yeast that should be busily converting grape sugar into alcohol and carbon dioxide prematurely shuts down, leaving the remaining sugar to ...
A chronic problem in winemaking is “stuck fermentation,” when yeast that should be busily converting grape sugar into alcohol and carbon dioxide prematurely shuts down, leaving the remaining sugar to ...
A biochemical communication system that crosses from bacteria to yeast, making use of prions, has been discovered. It is responsible for a chronic winemaking problem known as 'stuck fermentation' and ...
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