To create a tastier and healthier variety of alcoholic drinks
To create a tastier and healthier variety of alcoholic drinks, scientists decided to use the method of accelerating the evolution of the yeast base. The natural fermentation process is now a new, special technology designed to improve the taste of mild alcoholic beverages such as beer and wine. The process is developing throughout Europe. The purpose of this experiment is for alcohol producers to be able to adapt quickly to changing consumer tastes.
In addition, a new direction in the development of alcohol will help to adapt to trends when heavy alcohol consumption is not welcome, and among the population it is growing for low-alcohol products.
Molecular biologist Ursula Bond notes that, without exception, all types of yeast, when added to sugar, form alcohol based on liquid malt or grape juice. Thus, the final result is wine or beer. In the process of fermentation of the molecule involved in creating unique tastes of the drink, microorganisms are occupied.
With their help there is a smack of banana, apple, clove. The brewing industry around the world is the most popular type of business, which constantly focuses on the search for new types of drinks. Scientists explain that their project for the evolution of yeast is directly related to this. The best way to create a new drink is to make a natural selection of the yeast base.
For millennia, people have learned to manipulate evolutionary processes, conquering wildlife, growing plants with high yields or resistance to drought.
The yeast used in the alcohol industry will undergo evolution in an accelerated process. They are adapted to certain conditions. Those microorganisms that survive will be used for new types of low-alcohol drinks.