N.Z. yeast could prove boon to wine-makers

Press, 26 January 1988, Page 17

N.Z. yeast could prove boon to wine-makers

PA Wellington A novel yeast developed by Massey University and D.S.I.R. scientists could prove a boon to the international wine industry, according to a scientific paper delivered in Auckland.Dr Susan Rodriguez, of the D.S.I.R. gave details of the newly developed yeast strain to the second international symposium for cool climate viticulture and oenology. The yeast, discovered by Dr Rodriguez and Dr Roy Thornton of Massey University, provides a quicker, more efficient means of removing malic acid from grape juice. Malic acid is a naturally

occurring compound in grapes which causes sourness in wines. The deacidification process is especially important in cool climates such as New Zealand and Germany because grapes grown in those areas have a high malic acid content. Wine-makers rely on malolactic bacteria to remove malic acid. The new yeast works faster and gives the wine-maker a higher degree of control during fermentation, reducing the risk of spoiled or faulty wine. It is also resistant to viral infections which can attack bacteria. The yeast technology

has been patented worldwide, and Massey University and the D.S.I.R. are forming a joint venture to carry out further development and commercialisation. The first series of commercial trials will begin in the next few months, under a noted New Zealand wine-maker, Mr Randy Weaver, at Coopers Creek Vineyard in Kumeu. Northern Hemisphere trials will begin later this year. Massey University’s assistant registrar of research, Mr Stephen Cox, said the technology was in the early stages of com-

mercial development but the prospects for a marketable product were excellent. “We already have a significant innovation in scientific terms, and the next step is to test its application in commercial production.” He said a successful commercial product should cause a lot of enthusiasm in the multimillion dollar international wine industry. The D.S.I.R. is also testing the application of the new yeast in other types of fruit juices, and Mr Cox said there could be significant opportunities in that market.