Farmers bring freshly harvested grapes into a winery.
The grapes are then put into a shredder, where each is squashed and turned into juice.
By adding yeast to the juice, the mix becomes ready for fermentation the final process before it turns into wine.
This yeast being used is the first of its kind to be developed in South Korea.
It will enable the nation's winemakers to use a yeast that better matches local tastes.
"We are replacing all our machines with locally-produced equipment,and this homegrown yeast will play a pivotal part in making our foods suit our palettes."
The yeast was developed by a team of wine lab researchers at the Agricultural and Research Center in Chungcheongbuk-do Province.
Out of some four-thousand yeast strains they collected, five samples were selected which best suited the winemaking process.
"The yeast is compatible with homegrown grapes and it speeds up the fermenting process to create alcohol. It can grow in high levels of alcohol and sugarand has plenty of the right ester chemicals which give the wine floral, fruity, and rich aroma."
The lab has already completed registering its intellectual property rights for the yeast, and has started supplying it to wineries in the region.
"As more local wines rich in aroma and antioxidant substances are produced using such high-quality yeast, the market share of homemade wines will increase."
As the lab ultimately aims to promptly and actively expands the commercial use of its yeast, insiders expect the homegrown yeast will help improve the quality and popularity of local wines moving forward.
Cho Sung-min, Arirang News.