Microbes Matter in Wine and Cheese

Microbes Matter in Wine and Cheese

Discovering how regional flavors develop through next-generation sequencing

Microbes Matter in Wine and Cheese
May 13, 2015

Ever wonder why wines from different regions can taste entirely different, even when they originated from the same family of grapes and were fermented in the same way?

It turns out microorganisms have a great influence on the way that wines taste. Food scientist, David Mills from the University of California at Davis has been devoting much of his career to understanding how microbes work their magic. According to a recently published study, he and his team found that the bacteria, viruses, and fungi that live on the grapes, in the vineyard, and in the winery play a role in the wine’s final taste.

The same can be said for cheese. How’s that cheddar—pungent or savory? Scientists are learning that the microorganisms used to make cheese, as well as the microbes inhabiting the artisanal creamery where it’s made, contribute to the regional differences in flavor.

Click here to learn more about his research and how microbiomes make your wine and cheese pairings truly unique.