Stuck Fermentation In Wine Triggered By Prions
A chronic problem in wine making is when yeast that should be busily converting grape sugar into alcohol and carbon dioxide prematurely shuts down, leaving the remaining sugar to instead be consumed by bacteria that can spoil the wine.
The "stuck fermentation"problem has been studied extensively. Biologists have known for years that an ancient biological circuit, based in the membranes of yeast cells, blocks yeast from using other carbon sources when the sugar glucose is present.
This circuit, known as "glucose repression," is especially strong in the yeast species…