Yeast aren’t the only microbes that help turn boring grapes into the delicious, seductive, complex, confusing, subtle, and totally splendiferous tonic known as wine. In addition to those well-known fermenters, a type of bacteria called Oenococcus oeni (for reasons that will be obvious to oenophiles) is responsible for some of the flavorings and secondary fermentation in wine. Well, in virtually all red wines – from your magnificent Barolos to Two-buck Chuck — and in whites and sparklings to a lesser extent.
via Wired
