Microbes and Terroir in Wine

This chapter explores the concept of terroir in wine and how the grape's microbiome contributes to it. The study conducted on Chardonnay and Cabernet Sauvignon fermentations reveals a correlation between the microbial species on the grapes and the chemical profiles of the finished wines, suggesting that microbes play a role in defining a wine's terroir and can assist winemakers in distinguishing their wines and identifying potential problems.