The Daily Evergreen

Food science graduate student Heather Carbon collects a fermented sample of synthetic grape juice made from wild yeasts.

Researchers to reduce wine’s alcohol content

MADYSEN MCLAIN, Evergreen roots editor February 11, 2021

WSU researchers are looking to improve the fermentation process for Washington winemakers, who are part of an industry worth about $8.4 billion. The team, made up of undergraduate and graduate students,...

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