RE: RE: more good news?? This sounds like something the company would say - are you with the company? I'm just trying to follow the threads and piece together a picture.
It raises some questions, and perhaps you can answer for the company.
If there were only a few wineries out of four hundred, and this So2 can be blended out, why change the strains? Is this really a reset in Napa - meaning they're back to square one?
Is this also being restarted in all regions, so we shouldn't expect higher revenues than previous years? Seems to me that if this So2 can be blended out, why not continue, and make use of the positives?
Was the So2 more of a problem than we're led to believe and this is the company's means of putting a positive spin to the shareholders? As Leo mentioned in a previous thread - was there a payout to a winery, and did this relate to the So2 problem?
I like others bought into this seeing it was a great idea, and how there was great acceptance of the product in California, and the start in Europe. So now you have even 'better' strains to the market? Do we expect to see even 'better', more natural strains a year or two from now?
Where are these current strains being sourced? Do you have teams of scientists scavenging the globe for better strains? Do you produce various wines in your laboratories and compare? Perhaps you should show how your lab wines are produced and your yeast selection process. It may give me, or us, greater confidence in your research and development process?
I'm also following this acrylamide yeast, and found the link from the FDA site after a few searches - which didn't seem that difficult.
For those of you out there with a more scientific mind:
https://www.accessdata.fda.gov/scripts/fcn/gras_notices/GRN000422.pdf
I scanned through this, and other than everything looking Greek to me, the one thing that jumped out was a heading on p. 12:
2.3 The functionally-enhanced microorganism
Whoa! Is this then definitely a GMO? You can build it bigger, better etc? Or, is this the company's way of saying it's not a GMO, just functionally enhanced? (or Functional-ly enhanced? Haha!)
I see a lot of comments where it's the same as the parent strain, but is this like the recent Olympics and the 'enhanced' athlete? They all look 'clean', but only because a test isn't sensitive enough to detect?
So if it's a GMO, how do you produce it for the future customer base? I don't expect you can produce a GMO in any factory. And how does the customer use the GMO yeast, and not have any concerns introducing it into the products which we eat? We blindly follow the FDA and GRAS?
Like I said - many questions to ask.
Maybe some of you have other questions that can be answered by the company rep, and can clarify for our interest, and that we can be confident that our investment is being put to good use. It hasn't been growing and that is more troubling.