{"id":4368,"date":"2015-09-24T11:26:19","date_gmt":"2015-09-24T15:26:19","guid":{"rendered":"http:\/\/sciencemediacentre.ca\/site\/?p=4368"},"modified":"2015-10-02T11:28:35","modified_gmt":"2015-10-02T15:28:35","slug":"how-a-wine-gets-its-unique-flavour","status":"publish","type":"post","link":"http:\/\/sciencemediacentre.ca\/site\/how-a-wine-gets-its-unique-flavour\/","title":{"rendered":"How a wine gets it&#8217;s unique flavour"},"content":{"rendered":"<div id=\"attachment_4369\" style=\"width: 310px\" class=\"wp-caption aligncenter\"><a href=\"http:\/\/sciencemediacentre.ca\/site\/wp-content\/uploads\/2015\/10\/Image-13-1024x768.jpg\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-4369\" class=\"size-medium wp-image-4369\" src=\"http:\/\/sciencemediacentre.ca\/site\/wp-content\/uploads\/2015\/10\/Image-13-1024x768-300x225.jpg\" alt=\"The flavour of wine is dependent on the local microbes according to a new study. (Image credit: Credit: Mat Goddard)\" width=\"300\" height=\"225\" srcset=\"http:\/\/sciencemediacentre.ca\/site\/wp-content\/uploads\/2015\/10\/Image-13-1024x768-300x225.jpg 300w, http:\/\/sciencemediacentre.ca\/site\/wp-content\/uploads\/2015\/10\/Image-13-1024x768.jpg 1024w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><p id=\"caption-attachment-4369\" class=\"wp-caption-text\">The flavour of wine is dependent on the local microbes according to a new study. (Image credit: Credit: Mat Goddard)<\/p><\/div>\n<p><strong><span style=\"font-weight: 400;\">The terroir of a wine, or the flavour that arises from the environment in which it\u2019s produced, is affected by the types of microbe in the vineyard and the yeasts used during the fermentation process according to a new study. <\/span><\/strong><\/p>\n<p><strong><span style=\"font-weight: 400;\">Using six genetically different populations of a microbe, <\/span><i><span style=\"font-weight: 400;\">S. cerevisiae<\/span><\/i><span style=\"font-weight: 400;\">, 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\u2019s region of origin. <\/span><\/strong><\/p>\n<p><strong><span style=\"font-weight: 400;\">The researchers believe further studies are needed to determine if other species of bacteria or fungi may contribute to the terroir of wine. <\/span><\/strong><\/p>\n<p><a href=\"http:\/\/www.nature.com\/articles\/srep14233\" target=\"_blank\"><span style=\"text-decoration: underline;\">Original research paper<\/span><\/a>\u00a0published in <em>Scientific Reports<\/em>\u00a0on <strong>September 24<\/strong><span class=\"aBn\" tabindex=\"0\" data-term=\"goog_453723367\"><span class=\"aQJ\"><strong>, 2015<\/strong>.<\/span><\/span><\/p>\n<p><span style=\"text-decoration: underline;\"><em><strong>Names and affiliations of selected\u00a0author<\/strong><\/em><\/span><\/p>\n<h4><strong><span style=\"font-weight: 400;\">Sarah Knight, School of Biological Sciences, The University of Auckland, New Zealand<\/span><\/strong><\/h4>\n","protected":false},"excerpt":{"rendered":"<p>The terroir of a wine, or the flavour that arises from the environment in which it\u2019s 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, [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":4369,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[25],"tags":[101,2120,171],"class_list":["post-4368","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-paper-of-interest","tag-agriculture","tag-alcohol","tag-ecology"],"jetpack_featured_media_url":"http:\/\/sciencemediacentre.ca\/site\/wp-content\/uploads\/2015\/10\/Image-13-1024x768.jpg","jetpack_shortlink":"https:\/\/wp.me\/p4DqbN-18s","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"http:\/\/sciencemediacentre.ca\/site\/wp-json\/wp\/v2\/posts\/4368","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/sciencemediacentre.ca\/site\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/sciencemediacentre.ca\/site\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/sciencemediacentre.ca\/site\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"http:\/\/sciencemediacentre.ca\/site\/wp-json\/wp\/v2\/comments?post=4368"}],"version-history":[{"count":1,"href":"http:\/\/sciencemediacentre.ca\/site\/wp-json\/wp\/v2\/posts\/4368\/revisions"}],"predecessor-version":[{"id":4370,"href":"http:\/\/sciencemediacentre.ca\/site\/wp-json\/wp\/v2\/posts\/4368\/revisions\/4370"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/sciencemediacentre.ca\/site\/wp-json\/wp\/v2\/media\/4369"}],"wp:attachment":[{"href":"http:\/\/sciencemediacentre.ca\/site\/wp-json\/wp\/v2\/media?parent=4368"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/sciencemediacentre.ca\/site\/wp-json\/wp\/v2\/categories?post=4368"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/sciencemediacentre.ca\/site\/wp-json\/wp\/v2\/tags?post=4368"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}