October 23, 2015

UBC researchers are trying to understand the native yeast population in B.C.’s vineyards as part of an initiative to develop a unique character for B.C. wine internationally.

Yeasts growing naturally on grapes affect the flavor, texture and nuances of wine. Most B.C. vineyards use commercial yeasts cultured from vineyards in Europe.

“Our yeasts are adapted to our climate and berry surface and may be able survive better than something more used to growing in the south of France,” said Vivien Measday of UBC’s Wine Research Centre and Michael Smith Labs.

http://news.ubc.ca/2015/10/23/researchers-aim-to-magnify-the-influence-of-microbes-in-b-c-wine/