A new observatory founded in Bordeaux, France in 2024 focuses on studying yeast and bacteria found in spontaneous fermentations in the wine sector. The
preliminary results show considerable biodiversity in the types of S. Cerevisiae
(yeast) and O. Oeni (bacteria).
The researchers will be focusing on a wide range of topics relevant to wine and micro-organisms. Those include the impact of climate change on the presence of micro-organisms such as yeast at the surface of grape berries. They will also study how upcoming environmental changes will impact the spontaneous alcoholic and malolactic fermentations.
The industry is facing environmental challenges. Climate change changes the microclimate of grape berries, impacting pH and sugar content which is likely to change the microorganisms which are key to making wine. Less use of sulphur dioxide might also change fermentation communities, and these changes are currently under study.
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