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RESEARCH ARTICLE Novel wine yeast with mutations in YAP1 that produce less acetic acid during fermentation Antonio G. Cordente1, Gustavo Cordero-Bueso2, ISAF S. Pretorius1,3 & Christopher D. Curtin1

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How to Fill Out Novel Wine Yeast With:

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Start by preparing the yeast mixture. Measure out the desired amount of novel wine yeast, typically recommended based on the instructions provided with the yeast.

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In a clean container, add a small amount of warm water, around 95-105°F (35-40°C). The water should be enough to dissolve the yeast properly.

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Slowly sprinkle the measured yeast into the warm water, stirring gently to help dissolve any clumps.

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Allow the yeast mixture to sit undisturbed for about 15-20 minutes. During this time, the yeast will activate and start to produce bubbles or foam on the surface.

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After the yeast has fully activated and formed a creamy layer on the surface, it is ready to be added to the wine.

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Gently pour the yeast mixture into the wine, making sure to distribute it evenly. Avoid disturbing the settled sediment at the bottom of the container, as it may contain undesirable particles.

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Close the container tightly with an airlock or a fermentation lock to prevent any unwanted air or contaminants from entering.

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Winemakers: Novel wine yeast can be valuable for winemakers who want to experiment with different flavors, aromas, or fermentation characteristics in their wines. It allows them to create unique and distinct wine profiles that stand out in the market.

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Homebrewers: Those who enjoy making wine at home can also benefit from using novel wine yeast. It provides an opportunity to explore different yeast strains and their impact on the final product. Homebrewers can experiment with various flavor profiles and adapt the yeast selection to their personal preferences.

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Wine enthusiasts: Individuals with a passion for wine tasting and exploration can also benefit from using novel wine yeast. Trying wines made with different yeast strains provides a unique experience and deeper understanding of how yeast influences the overall wine quality. It opens up possibilities to discover new flavors and characteristics in wines.

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Novel wine yeast is a genetically modified yeast strain used in wine production.

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Wine producers or manufacturers are required to file novel wine yeast with the appropriate regulatory authorities.

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Novel wine yeast can be filled out by providing information on the specific strain being used, its genetic modifications, and any potential risks associated with its use.

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The purpose of novel wine yeast is to improve the winemaking process by introducing specific traits or characteristics to the yeast strain.

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Information such as the name of the yeast strain, its genetic modifications, intended use, and any safety assessments must be reported on novel wine yeast.

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