We have been isolating and identifying “wild” Nova Scotian yeasts, both to understand their ecology and for use in the local wine/beer/cider industries. We obtain these yeasts from the woods and use them for experimental fermentations. We have just finished a project with a local craft brewery, and the Wine Association of Nova Scotia (the local wine makers) are very keen.

  • Interest among NS wine makers for novel, local yeast strains to impart distinctive characteristics to NS wines
  • e.g. malic acid utilization, low temp. fermentation, aromatic properties
  • New, indigenous yeasts from nature, not commercial strains that have become established in wineries or vineyards
  • Can be isolated from forests or vineyards

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