The Loss of Terroir
Using industrial inputs ensures a successful fermentation but masks the "microbial identity" that connects a wine to its soil and climate.
The Depth of Indigenous Yeast
Natural fermentation driven by native microbiota adds depth, complexity, and a true sense of place.
The Burden of Risk
Despite its beauty, natural fermentation is frequently associated with high variability, limited reproducibility, and significant technical risk.
The Modern Market Demand
Today’s consumers are moving away from mass-produced flavors and toward authenticity, sustainability, and origin-driven products.
Indigenous microbiota
Plays a key role in shaping the sensory identity and complexity of wines.
DNA sequencing technologies
Now allow accurate and cost-effective characterisation of microbial communities.
Artificial Intelligence
Enables the interpretation of complex biological data and supports informed decision-making.
Reduced costs of genomic analysis
In recent years have made these tools accessible beyond large research institutions.