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Biotechnology

Biotechnology is the basis for wine microbiology. The character of a wine/fruit wine is determined by a multi-factorial interaction of grape type, fruit, climate, location, microbiology and winemaking technology.

The development of a wine/beverage type can be controlled through the application of biotechnological products such as - dried pure yeasts - lactic acid bacteria (Oenococcus oeni) and - enzymes (bio-catalysts).

• Product Brochure - SIHAZYM Enzyme Navigator