Selection of S. cerevisiae genotypes 
 
 Recently Knight and Goddard17 isolated 3,900 S. cerevisiae from native forests, vineyards, and the spontaneous ferments of Vitis vinifera var Sauvignon Blanc fruit from six major regions in NZ (Hawke’s Bay, Martinborough, Nelson, Wairau Valley, Awatere Valley and Central Otago). Ferment Performance 
 
 All ferments were conducted using the same commercially derived batch of homogenized and sterilized Sauvignon Blanc juice from Marlborough in NZ. “We controlled for absolutely everything else other than these microbes,” he said, “and then we asked: What are the wines that result from those strains?” 
 
 The wines were tested for the presence and quantity of 39 volatile compounds and other standard quality parameters such as ethanol, acidity, and sugar. But it was unclear whether these differences translated to distinct wine flavors and aromas, he said. The researchers found that the chemical signatures of the wines showed a large degree of overlap, but that the profiles of those produced by yeast strains from the same region tended to cluster—indicating the wines did indeed exhibit a regional character. This reveals that concentrations of ethyl isobutyrate and ethyl-2-methyl butanoate, which have apple and sweet fruit sensory descriptors, are on average both greatest in the ferments conducted by the genotypes deriving from Nelson and least in those from Central Otago and Martinborough. Full size image 
 
 The genetic basis for differences in chemical profiles 
 
 While not exclusively genetically determined, the types and concentrations of metabolites produced by S. cerevisiae are significantly influenced by yeast genotype37,38,39.
– Winemakers have long understood that things like the soil in which grapes are grown can affect the flavor of the grapes and, ultimately the wine. Now scientists have proof that a microbial component of "terroir"—wine lingo for the individual regional conditions—has an impact, too. Reporting in the journal Scientific Reports, researchers say they isolated the six major related strains of the yeast Saccharomyces cerevisiae (yeast is a microbe, which the AFP describes as a "brainless, single-celled organism") found at all six of New Zealand's wine-producing regions and inoculated those 36 strains into sterilized Sauvignon Blanc grape juice to begin the process of fermentation. "We controlled for absolutely everything else other than these microbes," one researcher tells The Scientist, "and then we asked: What are the wines that result from those strains?" The intention was to see whether the genetic differences in the strains had an impact on the wine's taste and smell, but instead of using subjective taste testing, the researchers chemically profiled the resulting wines. And while these signatures showed tons of overlap, they also betrayed regional distinctiveness, with the profiles of wines produced by yeast strains from the same region clustering together. It wasn't the result study co-author Matthew Goddard was expecting. "The idea that microbes might play a role in terroir is new," he tells AFP, "and we think this is the first time that it has been experimentally shown that this is the case." The researchers further determined that "most of the 'fruity' notes in wine are in fact derived from yeast not the fruit." (Read about three really detestable wine habits.)