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Researchers cultivate wine gold in Danish apples

Researchers at the Department of Food Science at the University of Copenhagen are searching for the best method for fermenting apple wine using wild fermentation. The research involves mapping different kinds of wild yeast from a wide variety of old Danish apple varieties for the first time. The work will help to preserve the Danish apple orchards by upgrading the flavour of the apple wine and thus the value for consumers so that the growers can earn more on the apples.