Researchers from Stellenbosch University, South Africa, found that differences in the microbes present on grapes even in different parts of the same vineyard may contribute to fluctuations in flavour of samples of grapes from different tanks, the Science Daily reported.
The study published in journal Plos One found that small differences between vines, such as in temperature or sun exposure, could significantly alter the composition of the fungal community on grape surfaces.
"In the wine industry, the fungal communities on grapes are especially important. The microbial species present on the berry may contribute to the fermentation process, and therefore the aromatic properties of the resulting wine," co-author of the study Mathabatha Setati said.
The researchers sampled grapes from different vines in three well-established commercial vineyards, each of which used a different farming system -- organic, traditional or biodynamic- to cultivate the grapes.
Across the three cultivation practises, they found that the same yeast species dominated in all vineyards, but the least treated vineyard had more variety of fungal species than the other two.
They also found that within a single vineyard, small differences between vines, such as in temperature or sun exposure, could significantly differ the composition of the fungal community on grape surfaces.
"Our findings could help viticulturalists and winemakers plan microharvest better, and implement better wine blending strategies to ensure consistency," Setati added.
