Microbes in pressed grapes may predict flavor metabolites in the finished wine
Tuesday, June 14, 2016 - 12:01
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. Researchers have 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.