Using a technique that cuts out unwanted copies of a genome to improve the beneficial properties of a compound, researchers working at the University of Illinois College of Agricultural, Consumer, and Environmental Services (ACES) claim to have produced a yeast that could vastly increase the quality of wine while also reducing its hangover-inducing properties... Continue Reading Engineered yeast could increase nutritional value of wine while reducing hangovers
Section: Science
Tags: Genetic engineering, Genome, University of Illinois, Wine, Yeast
Related Articles:
- New yeast strain produces ethanol more efficiently
- Gizmo gift for wine-lovers
- New yeasts could mean better-tasting light beers
- Domestic tomato genome sequenced in full
- The Miracle Machine turns water (and a few added ingredients) into wine
- World's largest human cancer genome database released
from Gizmag Emerging Technology Magazine http://ift.tt/18HtcEt
No comments:
Post a Comment