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Saturday, 9 July 2016

Community specific microbes can predict Wine’s Chemical profile

Bacteria, Fungi or yeast do play useful role in the production of beverages.  Similarly a distinct group of bacteria and fungi leaves the fingerprint of the role of local environment on wine’s chemical composition – a report by University of Californea, Davis researchers. The research was collaborated with two Napa valley wineries.

A local mix of bacteria and fungi, along with soil and climate, may give a vineyard its distinct "terroir." Courtesy Far Niente Winery for Martin Stelling Vineyard. (Source: UC Davis)
The researchers went through assessment and analyzed 200 commercial wine fermentations at Far Niente and Nickel & Nickel wineries present in Napa valley. The research was published in the journal mBio on June 16th 2016 which provided new evidence that microbes impact on regional characteristics that can develop the quality of the wine or wine’s ‘terroir’.

“To our knowledge, the microbial communities associated with harvested grapes have never before been used to predict the qualities of the finished wine in this fashion,” said co-author David Mills, a professor of food science and technology. “This could present a whole new paradigm for ensuring quality of wine and many other agricultural products.”

The study also added the value with economic incentives of sustainable practice to protect regional microbial diversity in different agricultural areas.

“In other words, if your region or winery is producing a high-quality product, you might want to know that your favourite microbial partners are showing up every year,” Mills said.

Winemaker and the study co-author Gren Allen added that the study provided efficient tools to characterize microbial ecologies inhabiting the wineries vineyards and the persistence of those microbial influences through the winemaking process.

“Our eyes have been opened to the fact that microbial ecologies and metabolic products arise with unique patterns across our various vineyards, and that vineyard-specific conditions form the basis for this,” Allen said.
“It’s exciting for us to know that fungi and bacteria are important determinants of terroir, which, in turn, is inspiring for continued study,” he said.

Source: UC Davis


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