Assistant Professor of Biology Archana Anand and her students published a new MDPI Foods article discussing the relationship between soil microbes and the taste and quality of wine (wine terroir). This is important because vineyards can play a role in carbon sequestration via healthy soil and microbial communities. Identifying knowledge gaps in the research literature, the team notes that more high-throughput omics could help understand microbes’ functions and mechanisms, and how they influence grape chemistry. Identifying how vineyard management and climate change effect soil microbiology can support sustainable viticulture and produce desired wine terroir traits.
This paper was led by undergraduate researcher Gabriela Franco along with her co-authors, including several other SF State students and Neely Winery. All of the student authors are under-represented minorities, and more than half of them are first-generation.
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