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Grapegrower and Winemaker Issue 642, 2017
Title: Can microflora affect a vineyard's terroir?
Author:
Keywords: science, wine, Australian, developments, Jamie, Goode, microflora, vineyard, terroir, microbes, bacteria, fungi, bacterial, cells, species, DNA, soil, aerial, grapevine, character, quality, research, institute, AWRI, project, funded, Australia, yeast, regional, differences, sugar, alcohol, spoilage, organisms, malolactic, fermentation, sequencing, technology, Paul, Chapman, sampling, microbial, environment, lumpy, culture, process, plating, microscopy, biochemical, tests, microrganisms, laboratory, approach, metagenomics, bottle, neck, mixed, community, new, studies, cost, next, generation, Anthony, Borneman, Minlon, tools, computing, bioinformatics, interpret, data, experiments, strains, grow, diversity, wineries, producing, styles, 2016, vintage, ferment, Nick, Bokulich, University, California, results, must, Chardonnay, Zinfandel, Cabernet, Sauvignon, varieties, finding, biogeography, fermentation, metabolites, region, Portugal, microbiome, New, Zealand, Matthew, Goddard, native, population, vines, effect, grow, organic, matter, nutrients, mitigate, environmental, stress, pathogens, space, plants, chemical, signal, plant, defence, growth, leaves, larva, composition, regionality, cause, loss
Page Number(s): 36-37



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