PriamVineyard_CheckOffLLC
PriamVineyard_CheckOffLLC

Oenologists from the University of California have identified variations in microbes present in the wine must from grapes grown in different regions, providing a more objective, scientific basis for the largely subjective characteristics—or terroir—attributed to wines because of where they're produced. This research has potential to enable wine producers to decouple prized wine flavors and characteristics from particular areas, and potentially create new flavors by combining organisms. Particularly as shifts in climate and extreme weather events threaten traditional wine producing regions—and threaten supplies—growers can use this research to continue to produce prized wines, but in climates and conditions that are best suited for efficient, low-resource cultivation

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