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 December 26 in the open access journal PLOS ONE by Mathabatha Setati and colleagues from Stellenbosch University, South Africa.
"In the wine industry, 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", the authors explain.
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"In the wine industry, 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", the authors explain.
Click "source" to read the entire article.
