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Tag Archives: David Mills
Microbes Could Work As ‘Quality Control’ For Wine
There’s new evidence that microbes influence a wine’s terroir, or its distinctive regional characteristics. The study, which appears in mBio, also suggests that such microbial signatures associated with predictable chemical profiles of wine might provide a valuable new quality-control tool for the … Continue reading
Posted in Wine
Tagged David Mills, Davis, far niente, microbes, nickel & nickel, terroir, University of California, wine
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