French winemaking
uses a special concept known as “Terroir.” Such a mysterious word… and it will
stay that way because there is no English definition. What we do know is that
it is a combination of soil, geology, climate, and certain grape-growing practices.
Terroir gives wine a very special taste. This special taste can make any wine
taster identify where the wine originated. For years, United States vineyards
have questioned the concept of Terroir, and recently, researchers have come to
the conclusion that this distinct wine taste comes from bacteria that grows on
the outside of the grape.
These bacteria
can affect the growth and health of the grapes. They are also incorporated in
the mashing of the grapes. The different types of fungi that grow on the grape
have yeast-like properties, and they help progress the fermentation. But, this
is all just a theory. Researchers are not 100% for sure that this fungus is
related to the Terroir.
With advanced
tools for studying microbes, a research team led by David A. Mills and Nicholas
A. Bokulich sampled grapes from vineyards throughout California. They concluded
that different microbes are related to different types of wine grapes.
Different microbes are found in different vineyards as well. Some flourish in
vineyards, while others don’t. They believe this is what gives the distinct
flavor in each wine.
Dr. Mills believes that there is a distinction between
vineyards and microbes play a big role in this.
“On the other hand, he added,
pinning the qualities of wine on bacteria and fungi may spoil that frisson of
enchantment for some connoisseurs. “Many people don’t want this figured out,”
he said, “because it demystifies the wonderful mystery of wine.”
I believe the authors main idea is very clear in this article. I knew microbes were involved in fermentation, but I had no idea different microbes flourished in different vineyards causing different tastes.
http://www.nytimes.com/2013/11/26/science/microbes-may-explain-some-of-the-mysteries-of-terroir-and-wine.html?_r=0
I really liked this article; it was one of the most interesting ones that I have read so far. It was really interesting to find out that different types of microbes are what give each wine its distinct flavor. I think that bacteria have too much of a bad reputation. People have the idea that they only exist to infect people and cause sickness. This is not true many bacteria are not even harmful and can actually be beneficial. For example these bacteria that grow on the grapes in the vineyards do not get anyone sick but are solely there to enhance the flavor of the wines. I also agree with what Dr. Mills with the idea that people do not want to know that bacteria causes the distinct flavors among wines because it demystifies the mystery of wine, and maybe even some people may actually think that the bacteria can be harmful for your health.
ReplyDeleteThis is quite a cool article - Once again it proves that microbes literally touch every aspect of our lives. From our skin, to things we eat. They're everywhere! I find it fascinating that these strains of bacteria are not bad for our health or make us sick in any way. Instead, they enhance the flavor of the grapes. It does get me wondering though if other beverages like beer have special microbes unique to each brand used to give the drink its distinct flavor. It would be even better to know exactly what these bacteria are named and what other duties they can perform in everyday life. It is also awesome to discover that, contrary to popular belief, not ALL bacteria are bad guys. Instead we can live harmoniously. They flavor our wines that we enjoy and we provide them the food to do so (even if they get drank shortly afterward)
ReplyDeleteWOW!!! I didn’t think that microbes did this to wines. I always wondered how wine tasters could figure out where a bottle of wine was bottled and created and where the grapes grew. This article, if proven true, will make some wine tasters feel that they mystery of wine is gone. Although from a scientific point of view it is amazing. I knew microbes help ferment grapes to help turn it into wine; but I never thought that they gave it a distinct flavor to create a unique taste. It also shows that not all bacteria is bad for us; if I were to ask someone if they knew a good bacteria they would say no, because have a reputation of getting people ill and killing people. This article shows that they are good and can enrich our lives through an old past time from our ancestors the drinking of wine.
ReplyDeleteMan.... who would of thought that microbes were the reason that some wines tasted. To think some wines and go for hundreds even thousands of dollars and its all because of little bacteria, that's some pretty wealthy bacteria. As the further comments described, it is fascinating to know that some even foreign bacteria are good for you and even sought after by some. This also opens up the opportunity for other things bacteria could do for us. We already know cheese and alcohol are fermented by bacteria, but what else could be done by those bacteria's to better our well-being?
ReplyDeleteI had no clue that Microbes were used in the making of wine. Which is really cool to read. I guess i have only known for beer to be fermented and some other drinks, but to read about how they can use bacteria specifically on the grape itself to make the taste change, I just thought that they used different flavorings. Also I didn't know wine tasters can pinpoint directly what country or city/state/province the wine came from. That is some talent right there.
ReplyDeleteThat's neat how microbes can help with the fermentation of wine. It also surprises me how it can add the taste to wine and not diminish it. This goes to prove that some microbes are actually beneficial in everyday life and they can help society and nature.
ReplyDeleteDillon, this is a fascinating topic, you had lots of responses. How do you think the argument was supported with that information the author gave? Was it valid? Strong? How did the evidence stack up?
ReplyDelete