Yeast Amino Acid and Brewing Sciences group studies

Yeast Amino Acid and Brewing Sciences group studies the regulatory mechanism of fermentation ability in yeast to overcome nutrient-related fermentation problems. The group focuses on proline, which is a predominant amino acid in wort and grape must but poorly utilized by yeast in beer-brewing and wine-making processes. The group aims to elucidate the mechanism underlying the inhibition of proline utilization in yeast and improve the brewing performance, taste and flavor of wine and beer based on yeast breeding.