Dear Charlie (and other ...pombies? and buddies),
(I hope you haven't signed off yet :-})
I agree that you might feel neglected by those people who tend to be "surprised
by not knowing everything there is to know about every type of yeast on the
planet" but ... it's not only bad, is it? Doesn't it make you happy that you
are The One Who Knows that there is more than just S. cer.?
By the way, S. cer. is not the only beast responsible for Schilcher! Wine-making
by the good old way is a real ecological process involving a succession of yeasts
of various taxa, names, shapes and flavours. (My favourite is Kloeckera apiculata,
since it looks like little lemons.) If you have an opportunity, try to look at the
zoo that grows out of a drop of vigorously fermenting grape juice when plated on
YEPD. And if already having that opportunity: you'll miss much not tasting it
(for the Austrians and other experts: Schilcher is not bad... but I like Sturm).
Happy This Year!
fatima at aimp.una.ac.at
"what a luck to be a former biotechnologist"
(and what a pity that this VAX system doesn't allow signatures unless you
type them every time...)