Microbial Terroir
In viticulture, the terroir concept was established aiming to define the unique aspects of a place that influence and define the sensory characteristics of a wine from a particular region:
- physical, such as climate and soil;
- biological (soil, grape variety and fauna);
- viticulture and enological techniques.
The contribution of native vine microbiota in the winemaking process is well known. However few studies have been conducted that relate the microbiota with the terroir effect. We are using the novel Oxford Nanopore’s sequencing approach to conduct a soil metagenomic analysis on different terroirs at Quinta dos Murças, a Esporão Douro vineyard.