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Homegrown wine yeast achieves breakthrough from 0 to 1

 Last Update: 2022-09-01
 Source: Internet
 Author: User

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News from this website on May 23, it was learned from the achievement and technical appraisal meeting of "Innovation and Industrialization Application of China's Native Wine Yeast Germplasm Resources" hosted by China National Light Industry Federation.

In view of the dilemma that China's wine industry has long relied on a single imported wine yeast, since 2000, with the support of the National Grape Industry Technology System, the National Natural Science Foundation of China and other projects, Professor Liu Yanlin's team has spent 22 years collecting and excavating local yeast resources.

The appraisal committee composed of experts such as Academician Sun Baoguo of the Chinese Academy of Engineering, Academician Chen Jian of the Chinese Academy of Engineering, Wang Qi, executive chairman of the China Alcoholic Drinks Association, and Bai Fengyan, a researcher of the Institute of Microbiology, Chinese Academy of Sciences, believes that the achievement is innovative and the overall technology has reached the international leading level.

It is reported that the achievement was hosted by Northwest Agriculture and Forestry University, in conjunction with Angel Yeast Co.

(Wang Jingchen Li Xiaochun)

Responsible editor: Zhao Yu Review: Peng Zonglu

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