The Evolution to Automated Yeast Counting:
How Technological Innovations Benefit Wine Quality
Wine fermentation analysis is long and tedious and calls for expensive laboratory equipment, scientists and training expenses. Manual yeast counting requires assiduous specialist training. It is time-consuming and labor-intensive with even the top of the line equipment. If yeast counting does not occur frequently throughout the year, cell counting mistakes can lead to variations in quality. For this reason, wineries with larger budgets tend to use this microbiology best practice and smaller budget wineries struggle to meet quality consistency. Technological advancements have opened new doors and offered a solution. Automated yeast counting is available to wineries to improve their fermentation process. If you are interested in our white paper with market research on cell counters please provide your contact information below.
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