![wine-yeast](http://www.andalusianstories.com/wp-content/uploads/2014/06/wine_yeast.jpg)
The ‘Vitenol’ Research Group of the University of Córdoba has developed a scientific method that permits identifying which yeast’s proteins, used in the production of Montilla Moriles wines, survive in high alcoholic concentrations. This discovery permits improving the quality of the wines that belong to this designation of origin.