Close Menu
News Subscriber only

Terroir: microbes, not soil?

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....

Continue reading

Get unlimited access to drinks business

Subscribe to drinks business

Already a subscriber? Login

It looks like you're in Asia, would you like to be redirected to the Drinks Business Asia edition?

Yes, take me to the Asia edition No