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Scientists discover enzyme structure: potential to manipulate wine acidity
![Researchers and students wine tasting at Waite campus](/sites/default/files/styles/ua_landscape/public/media/images/2019-11/winery-1682.jpg?h=6eb229a4&itok=Un7n7c5u)
Scientists have uncovered the structure of a grape enzyme that could lead to the manipulation of wine acidity without the costly addition of tartaric acid.
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