DR JEREMY BURGESS / SCIENCE PHOTO LIBRARY DR JEREMY BURGESS / SCIENCE PHOTO LIBRARY
False colour scanning electron micrograph of wine yeast cells Saccharomyces cerevisiae (var. The flavour of a wine depends on the variety of grape used, the soil, the weather etc. The yeast ferments the wine to a good alcohol level. In some winemaking processes the grapes are sterilized & the yeast added, but in the better quality wines the original or wild yeast (i. e. naturally occurring on the fruit) is used. Magnification: X940 (6x7cm). Original is bw print b250/279.
Model release not required. Property release not required.