Scientists harness yeast to cut wine alcohol level

Scientists have moved a step closer to being able to make full-flavoured wines with lower alcohol levels after pioneering work on yeast strains in Australia. Experiments by Dr Cristian Varela at the Australian Wine Research Institute (AWRI) led to a 1.8% ethanol reduction in both Shiraz and Chardonnay ferments, thanks to working with a combination of three separate yeast strains. The research, funded by the Australian Grape & Wine Authority (AGWA), comes as many New World producers are looking to reduce alcohol levels.