How climate change could affect the microbes that ferment grapes and give wine its specific flavors

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• DigitalDruid@lemmy.sdf.org ⁨7⁩ ⁨months⁩ ago

  [deleted]

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  • xkforce@lemmy.world ⁨7⁩ ⁨months⁩ ago

    Silphium. We literally dont know exactly what plant it was but apparently it was amazing.

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• Conyak@lemmy.tf ⁨7⁩ ⁨months⁩ ago

  Can’t say I give a shit about wine but maybe this will get some people to care about the climate.

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  • ArmoredThirteen@lemmy.ml ⁨7⁩ ⁨months⁩ ago

    This is probably also affecting a lot of region specific cured and fermented foods. Cheeses, cured meat, even sour kraut and kimchi, could all be slowly changing.

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    • SturgiesYrFase@lemmy.ml ⁨7⁩ ⁨months⁩ ago

      Watched a Tom Scott video on Swiss cheese, apparently the bubbles were shrinking and the couldn’t figure out why. Turned out as milk was being filtered better it was loosing the micro particles of dust/hay/etc that were acting as nucleation points for the CO²(?), so now they add in some particulate.

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  • rbn@sopuli.xyz ⁨7⁩ ⁨months⁩ ago

    I guess our society will rather build airconditioned green houses for wine than implement meaningful measures to protect the planet.

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• antlion@lemmy.dbzer0.com ⁨7⁩ ⁨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.

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