Regional microbial signatures positively correlate with differential wine phenotypes: evidence for a microbial aspect to terroir
Author:
Publisher
Springer Science and Business Media LLC
Subject
Multidisciplinary
Link
http://www.nature.com/articles/srep14233.pdf
Reference49 articles.
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2. López-Rituerto, E. et al. Investigations of La Rioja terroir for wine production using 1H NMR metabolomics. J Agric Food Chem 60, 3452–3461 (2012).
3. Robinson, A. L. et al. Influence of geographic origin on the sensory characteristics and wine composition of Vitis vinifera cv. Cabernet Sauvignon wines from Australia. Am. J. Enol. Vitic. 63, 467–476 (2012).
4. Son, H.-S. et al. Metabolomic studies on geographical grapes and their wines using 1H NMR analysis coupled with multivariate statistics. J Agric Food Chem 57, 1481–1490 (2009).
5. Benkwitz, F. et al. Identifying the chemical composition related to the distinct aroma characteristics of New Zealand Sauvignon blanc wines. Am. J. Enol. Vitic. 63, 62–72 (2012).
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