What’s next
Although it is clear that the sun-drying process promotes the colonization of raisins by the yeast S. cerevisiae, it remains a mystery how exactly they migrate from the environment to the grapes. In addition, this study was conducted on a small scale and in a region not typical for commercial raisin production. These questions are planned to be studied in subsequent works.

“We want to uncover the molecular mechanism underlying the interaction between the microbial community and microorganisms living on various fruits, including grapes. Through natural fermentation, we also hope to create new food products and learn how to reduce food waste,” said Professor Wataru Hashimoto, who led the experiments.

He warned those wishing to repeat the experiment that only natural raisins are suitable for this. sun-dried and untreated. “Commercial raisins are coated with a thin layer of oil, which prevents fermentation,” the researcher added.

In 2000 years, the world’s oldest wine changed from white to red.

Study: If you raise the price, people think wine tastes better

Subscribe and read “Science” inTelegram

Disclaimer: This news article has been republished exactly as it appeared on its original source, without any modification.
We do not take any responsibility for its content, which remains solely the responsibility of the original publisher.

Author:
Published on:2025-11-25 20:33:00
Source: naukatv.ru