But this significant achievement might not even have been possible without the development of a new form of wine yeast, one that enables fermentation in spite of the effect of high sugar levels in icewine grapes.
Le Dr Ronald Subden, chercheur à Guelph, dirige maintenant le Cool Climate Oenology and Viticulture Institute à l’Université Brock, qui continue d’étudier, entre autres, les nouvelles souches de levure.