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|Title:||Novel wine yeast for improved performance in fermentation|
|Citation:||Wine and Viticulture Journal, 2013; 28(6):26, 28, 30-31, 33|
|T. Liccioli, M.E. Walker, J.F. Sundstrom, J.M. Gardner and V. Jiranek|
|Abstract:||University of Adelaide researchers are using directed evolution techniques as an alternative, non-GMO method for wine yeast strain improvement, with the project ultimately aimed at helping winemakers avoid "sticky" fermentation situations.|
|Rights:||Copyright status unknown|
|Appears in Collections:||Agriculture, Food and Wine publications|
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