L’Universit\u00e0 di Foggia<\/a> e la sua Facolt\u00e0 di Agraria<\/a> they have always represented a center of academic excellence and research in the agronomic and oenological fields. There are many excellences and discoveries born within the University of Daunia which have contributed and will continue to contribute to improving viticulture and winemaking practices to guarantee consumers safe and excellent quality wines.<\/p>\n\n\n\n The latest discovery of Department of Agricultural Sciences<\/a>, directed by Prof. Giuseppe Spano, concerns a selected yeast that will reach the international wine market and which will be able to mitigate the negative effects associated with climate change, which increasingly involve winemakers in arduous challenges in producing balanced and pleasant wines to drink .<\/p>\n\n\n\n This yeast strain, Lachancea thermotolerans<\/strong>, is marketed internationally by French companiesLaffort<\/a><\/strong>\u2019 e \u2018Lamothe-Abiet<\/strong>\u2019<\/a> , and allows part of the fermentable sugars of the must to be transformed into L-lactic acid instead of ethanol, improving the acid content and freshness of the wines, with a moderate decrease in the alcohol content of the wines and improved color stability of the red wines as well as greater microbiological stability, avoiding further additions of sulphites. This is the brilliant result of research work that lasted several years and which saw the involvement ofUniversit\u00e0 di Bordeaux<\/a> in France and of Adelaide <\/a>in Australia. <\/p>\n\n\n\n