Capetown: 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 University.