SACCHAROMYCES CEREVISIAE MAKES A *SMALL BUT SIGNIFICANT*
CONTRIBUTION TO WINE*S FLAVOR AND TASTE
@A study suggested that the distinctive bouquet and flavor of a Chablis or chardonnay could not be achieved without any input from a brainless, ©single celled organism.// Scientists reported in the journal Scientific Reports that the previously unnoticed vintner, a kind of yeast known as Saccharomyces cerevisiae, makes a *tiny but important* contribution to the flavor and taste of a wine.//
@This made the fungus vital to that ©enigmatic wine concept *terroir*, everything from the soil, topography, climate and agricultural processes that are used in the production of Bordeaux.//
@Study co author Matthew Goddard © of the University of Lincoln in England told AFP, **I was surprised that we detected any signal at all from these geographically different yeast populations in the aroma profile of the wine I thought we would not**.// In an email, he said that the signal was tiny, but detectable.//