If wine from identical grapes in the same vineyard taste different, then blame it on microbes, especially yeast species, says a study.
"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," said study author Mathabatha Setati and colleagues from Stellenbosch varsity.
The experts 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, the journal Public Library of Science reported.
Across the three cultivation practices, they found the same yeast species dominated in all vineyards, but the least treated vineyard had more variety of fungal species, says a university statement.