Description
Zero Gravity Cabernet Sauvignon
History: In February 2021, Michael David Winery sent four 70ml of frozen Lodi Cabernet Sauvignon Samples to the International Space Station to investigate the microbial ecology and dynamics of grape juice fermentation in the absence of gravity. meanwhile, identical samples remained on Earth in an environmental control chamber that mimicked the ISS ambient temperature. When the experiment began, the portions were thawed at the same time, allowing native microbes to ferment. At the Conclusion of the experiment, the sample in space experienced CO2 build up, a sign of Successful fermentation.
Once the samples arrived back on Earth, they were sent for DNA fingerprintting and DNA sequence matching to getermine the number and identifcation of the different propagations. It was found that the juice fermented in Zero Gravity propagated different species than the sample the remained on Earth. The team isolated the most successful microgravity-grown yeast strain. A Species of Saccharomyces cervisiae identified as MT965 by Michael David Winery winemaking to produce Zero Gravity Cabernet Sauvignon. This Bottle is a result of passion, Science and exploring a new frontier in wine.
