Saturday, 1 February 2014

Microbes help to create different wines


Choosing the perfect wine may soon involve more than just knowing the perfect vintage and chateau. Differences in the microbes present on grapes even in different parts of the same vineyard may contribute to flavor fluctuations in samples of grapes from different tanks, according to research published in the open access journal PLOS ONE by Mathabatha Setati and colleagues from Stellenbosch University, South Africa. The fungal communities on grapes are especially important. The microbial species present on the berry may contribute to the fermentation process, and therefore the aromatic properties of the resulting wine.
For further details see:

 Mathabatha Evodia Setati, Daniel Jacobson, Ursula-Claire Andong, Florian Bauer. The Vineyard Yeast Microbiome, a Mixed Model Microbial Map. PLoS ONE, 2012; 7 (12)

 Posted by Tim Sandle

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