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How climate change could affect the microbes that ferment grapes and give wine its specific flavors (phys.org)

submitted 6 months ago by [email protected] to c/[email protected]

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[–] [email protected] 0 points 6 months ago

Is there a big market for naturally/spontaneously fermented wine in New Zealand? In California it’s a very small percentage of wine. Most grapes are treated with sulphur and commercial yeast is used. So all those wines are not going to be any different from a microbe perspective.

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