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May 20, 2010

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Kudos to Fred for continuing to carry the torch at Wiemer. He certainly had very big shoes to fill and the wines continue to inspire.

My question for the science editor is this - do you believe that a cultured yeast that is grown, increased in population and transferred in this way would eventually allow an ambient strain to develop? My understanding is that cultured strains are bred to dominate and in larger populations would not allow a wild yeast population to take hold. Your thoughts?

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