Hohenheim research for a unique wine aroma [07.12.20]
How viticulturists and sommeliers can make productive use of current findings on the "wine microbiome"
Picture Credit: Pixabay
Original Article
Bubeck, Alena M.; Fricke, W. Florian (2020): Herr Ober, da sind Bakterien im Wein! In: Biospektrum 26 (7), S. 809–810. DOI: 10.1007/s12268-020-1487-y.
Next to soil, weather and climate conditions, microbial fermentation of grapes plays an important role in the formation of colour and aroma. In practice, this can be influenced by the addition of yeast and/ or lactic acid bacteria. However, the natural occurrence of other, especially bacterial microorganisms and their effects on wine quality remained hitherto hidden (Bubeck & Fricke, 2020).
More on the Hohenheim authors and their research
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 | Bubeck, Alena |
