Oregon State University’s Oregon Wine Research Institute dropped an exciting paper in their Vine to Wine newsletter this month. Dr. James Osborne, a Professor and Extension Enologist at OSU, wrote about the growing interest in non-Saccharomyces yeasts in wine fermentation, including mention of several types once grouped with spoilage yeasts that are now available commercially.
Learn more about the latest developments by accessing a PDF copy of Dr. Osborne’s paper here and subscribe to their newsletter on their website to stay in the loop.
Crushed red wine grapes from La Colina Vineyard in Dundee Hills (not part of the study).
