The flavour of wine is dependent on the local microbes according to a new study. (Image credit: Credit: Mat Goddard)
The terroir of a wine, or the flavour that arises from the environment in which it’s produced, is affected by the types of microbe in the vineyard and the yeasts used during the fermentation process according to a new study.
Using six genetically different populations of a microbe, S. cerevisiae, from six wine growing regions, researchers discovered compounds affecting flavour and aroma. They quantified the concentrations of 39 compounds derived from yeast during fermentation, and found that 29 vary with the yeast’s region of origin.
The researchers believe further studies are needed to determine if other species of bacteria or fungi may contribute to the terroir of wine.
Original research paper published in Scientific Reports on September 24, 2015.
Names and affiliations of selected author
