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