I just found out from Decanter news that the Canadian health minister just approved a new yeast called ML01 for commercial use that makes alcoholic ferment and malolactic fermentation occur simultaneously. Dear wine-producing friends, not bad for yeast, right? But it does not stop there. This yeast also has the characteristic of limiting the production of bioamines, which can provoke allergies and above all trigger headaches. And I thought it was the stress! It is an incredible yeast…too bad that it is genetically modified and to me seems like a sales gimmick. Soon it will be submitted to the European authority in order to be authorized here, as well. With all due respect to the Canadian researcher who discovered this kind of yeast, I must say that I don’t much like this use of technology.
And you, what do you think about it?