Genetic differences in microbes and wine variation linked
25 Nov 2015 by qmjwtjwqdb.d qmjwtjwqdb.d
The distinctive variations in taste and odour between wines from different regions are linked to tiny genetic differences in microbe species, new study finds.
The distinctive variations in taste and odour between wines from different regions are linked to tiny genetic differences in microbe species, new study finds.
A research team at the University of Lincoln used six different sub-population of microbes from six major wine growing regions in New Zealand and discovered that genetically different yeast, rather than geographic variations, can substantially alter the characteristics of the finished product during the wine-making process.
Dr Matthew Goddard from the University of Lincoln said: “We believe that this is the first direct experimental evidence showing that microbes help define why you get different wine in different places, or the idea of terroir. The regional distinctiveness of wine plays a major part in its value, and there is a lot of interest in what drives terroir. Classically it was thought that it was down to climate and soils, but our research shows biology also plays a part.”
The team studied how genetically different populations of the main microbe used in the fermentation process during wine-making – Saccharomyces cerevisiae yeast – affects the flavour and aroma of wine. By using Sauvignon Blanc grapes, they found that concentrations of 39 different compounds derived from yeast during the fermentation process affect the flavour and aroma of wine. The results, published in the journal Scientific Reports, also showed that 29 of these compounds vary depending on which region the yeast originated from.
“These findings could be very important because if this is true for wine, it may also be true for other agricultural crops,” said Dr Goddard.
The researchers believe their findings will be useful in future sustainable agriculture studies. Also, they suggest further research is needed to identify species of fungi and bacteria that may contribute to regional characteristics.
“With a better understanding of the forces driving microbial population and community differentiation, food and agriculture sectors can develop systems to better control and manage these communities, helping to conserve the regional identity of products and hopefully crop health and productivity. We already know that distinct regional variations can have a significant impact on the value of a product and moreover, the methods of farming which maintain different bio-diversities are more desirable as they promote responsible environmental stewardship,” added Dr Goddard.
