Daniel Attinger and his colleagues hope that their invention will enable winemakers to better understand the process of fermentation which has a great impact on the quality of wine.
"Climate change is having an impact on the quality of grape crops around the world," he said. "Due to the heat, some crops ripen too quickly, the harvest takes place sooner and the wines end up with a higher alcohol content or a different taste. We need to find ways to analyze and adapt how the wine is made," Attinger said.
The yeasts then absorb sugar and produce alcohol and carbon dioxide giving them off through the membrane.
In 2015, researchers found that the yeasts and not a type of grapes, climate or weather conditions play a key role in the uniqueness of national wines. The yeasts have genetic features which are specific to each geographical area and thus affect the flavor of a particular type of wine.