Rwandan Scientists Develop Local Yeast for Banana Winemakers
2025-02-09
Banana wine production in Rwanda has long faced challenges with yeast selection, impacting both quality and regulatory approval. Scientists have developed a new yeast strain derived from local raw materials, preserving the traditional flavor of banana wine while withstanding high temperatures and alcohol concentrations. This breakthrough promises to standardize banana wine production, reduce costs, and boost Rwanda's burgeoning banana wine industry.
(phys.org)