Dive Brief:
- Researchers have discovered the unique microbes found in different winemaking regions affect the taste and aroma chemicals of wine.
- The research looked at the effects of fermentation yeast on commercial sterilized Sauvignon Blanc grape juice from New Zealand. Researchers used six genotypes of Saccharomyces cerevisiae yeast that represented New Zealand's six major winemaking regions. Analysis of the resulting wines found that each had its own set of chemicals that contribute to flavor and aroma.
- The research didn't determine whether consumers would be able to taste the difference. The wines were made in a lab and no one was allowed to taste them.
Dive Insight:
Traditionally, winemakers ferment wine with whatever microbes happen to be present, although adding microbes to sterilized grape juice has become an option in the past few decades. If further research determines specific microbes affect the wine consumer's experience, it could lead to winemakers choosing microbes to create a specific or unique terroir.
"The signal is small, but detectable," said researcher Matthew Goddard. "I think the classic ideas of climate and soil are the main drivers of terroir, but this shows that microbes have a small but significant effect."