Improving Canada's wine industry

Improving Canada's wine industry

University of British Columbia researchers commercialize new yeast strains, giving wine producers a competitive edge
July 12, 2012

The Canadian wine industry has seen steady growth over the last few years — sales of Canadian wines in 2010 totalled $1.85 billion, and the industry directly employed more than 3,500 people in 2009. Researchers at the Wine Research Centre at The University of British Columbia are helping the industry remain competitive in a global market that is estimated to grow to approximately $200 billion by 2014.

The researchers have commercialized two new yeast strains that can eliminate wine allergens — the substances that cause allergic reactions in 30 percent of adults worldwide — and simplify wine production processes. Both yeasts have received approval for use in North America and have been licensed — one to Vancouver-based Functional Technologies, which employs more than 30 people.

Originally posted June 4, 2012