Microbes in pressed grapes may predict flavor metabolites in the finished wine
Tuesday, June 14, 2016 - 09:01
in Biology & Nature
The microbial mix found in grape juice during the winemaking process may help shape the terroir of a finished wine, report food scientists at the University of California, Davis. In a study published in the May/June issue of mBio, an online open-access journal from the American Society of Microbiology, the researchers found that the microorganisms found in must - freshly-pressed grape juice, before fermentation - can be used as biomarkers to predict which metabolites will be found in the finished wine. Metabolites are chemical compounds that help shape the flavor and texture of a wine.