Terroir: microbes, not soil?

8th May, 2015 by Gabriel Stone

The sensory perception of terroir in wine is likely to derive more from bacterial and yeast influences than soil, according to a new report that questions the validity of “minerality” as a flavour descriptor.

An article published this week in New Scientist examines the latest research into factors that could create an impression on the drinker that their wine tastes of different soil types, such as flint for Chablis or granite in Beaujolais.

The problem raised by experts is that, as Alex Maltman, a geologist at Aberystwyth University observed, “With the odd and fairly irrelevant exceptions like sodium chloride, by and large, minerals have no taste.”

However, in an echo of previous articles published in the drinks business, Barry Smith of the University….

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