A Myriad of Microbes (by Rebecca Gibb)

Posted: December 30, 2012 by wynmaker in Oenology, Research, South Africa, Vinification, Vintage, Wine, Winemaking, World wine news
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A Cosmos of Life!



The yeasts and fungi that are common in every vineyard may have a role in the taste of wine.

Wine producers often report that parcels of fruit from the same vineyard are as different as chalk and cheese. But if the soil is the same, the climate is the same, and the winemaking is the same, what could be causing this?

There are a number of solutions to the mystery, but a new study suggests that invisible-to-the-naked-eye microbes in the vineyard could play a large part in determining the aromas of the wine in your glass.

Stellenbosch-based researchers have been examining the microbial diversity of cabernet sauvignon grapes obtained from conventional, biodynamic and integrated pest management-run (IPM) vineyards. Not only were there significant differences between these vineyards in terms of microbial life, but diversity within each vineyard was equally important.

“Yeast species distribution is subject to… read on

Also Read the full scientific report:


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