Answer BOTH parts of this question:
a) There are many wine yeasts and each has its own strengths andweaknesses.
Briefly describe TWO (2) ways in which wine yeasts might begenetically modified, by whichever approach, to improve theirperformance in wine fermentations.
b) There are many approaches that can be used to improve thecharacteristics of a wine yeast. Discuss ONE (1) NON-geneticengineering approach that might be used to create a novel yeaststrain and compare the advantages and disadvantages of thisapproach to genetic engineering approaches to the same problem.
