Comment on How climate change could affect the microbes that ferment grapes and give wine its specific flavors
antlion@lemmy.dbzer0.com 2 months ago
Is there a big market for naturally/spontaneously fermented wine in New Zealand? In California it’s a very small percentage of wine. Most grapes are treated with sulphur and commercial yeast is used. So all those wines are not going to be any different from a microbe perspective.