隔离的纯酵母文化和现代人理解ding by yeast manufacturers of how to produce them as active dried wine yeast have improved, since 1965, when they were first commercially introduced. Saccharomyces cerevisiae became the preferred yeast for fermenting grape juice and must. Why? From a technical perspective, S. cerevisiae is, relatively speaking, an easy yeast to grow, can be stored for long periods in suspended animation and has accessible genetics that can be followed through...