Guest
국산 와인 이제는 국산 효모로 만든다 South Korean developers have developed a variety of yeast for making wine that they say results in wines better suited to local palettes. And that, they say, combined with grapes grown locally, could give a big boost to locally made wines in the future. Cho Sung-min has this report. Farmers bring freshly harvested grapes into a winery. The grapes are then put into a shredder, where each is squashed and turned into juice. By adding yeast to the juice, the mix becomes ready for fermentation the final process before it turns into wine. This yeast being used is the first of its kind to be developed in South Korea. It will enable the nation's winemakers to use a yeast that better matches local tastes. “We are replacing all our machines with locally-produced equipment and this homegrown yeast will play a pivotal part in making our foods suit our palettes.“ The yeast was developed by a team of wine lab researchers at the Agricultural and Research Center in Chungcheongbuk-do Province. Out of
