A research project at Sant Mary’s University (SMU) is exploring the effects micro-organisms have on the flavours of grapes in Nova Scotia’s vineyards. | SaltWire
Saint Mary’s University researcher Dr. Clarissa Sit is shown here at L’Acadie Vineyards in Nova Scotia’s Gaspereau Valley. PHOTO CREDIT: Ryan Williams, Unbound Media Inc.
“This project came about because of one of the students in my research lab,” says Sit, a professor in the Department of Chemistry at SMU. “After attending a research seminar, we started looking at the micro-organisms in the soil and on the surface of grapes in Nova Scotia vineyards.” While conventional wines are frequently treated with sulfites to kill microbes, natural wines rely on native yeast from the fermentation process to do so. Microbes in the soil are splashed onto the grapes during irrigation and rain events.
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