A Metagenetic Insight into Microbial Diversity of Spontaneously Fermented Polish Red Wines and an Analysis of Selected Physicochemical Properties

Abstract

Due to changes in climatic conditions in Poland interest in viticulture and wine production has considerably boosted. One of the worldwide trends in winemaking is use of indigenous strains of yeast and lactic acid bacteria (LAB). The aim of the study was to analyse the microbial diversity of Polish red wines and their key properties and combine them for better understanding of the processes responsible for creating the sensory attributes. Metagenetic analysis was used to characterise the bacterial and yeast diversity of wines produced by spontaneous fermentation of grapes of the Regent variety, which came from three vineyards: “Dom Bliskowice” (DB), “Małe Dobre” (MD), and “Winnica Janowiec” (WJ). Among bacteria, Tatumella ptyseos was the most abundant species in DB and WJ wines and Leuconostoc pseudomesenteroides was the most abundant in MD wine. Among yeasts, Saccharomyces cerevisiae was found in DB and WJ wines, Saccharomyces cariocanus in MD wine, and Hanseniaspora uvarum in all samples studied. Studied wines had statistically significantly different antioxidant capacities and distinct glucose, fructose, and lactic acid concentrations. The presence of acetic and lactic acid bacteria was positively related to the concentrations of acetic and lactic acid, respectively, while the lack of malic acid was indicative of malolactic fermentation. This knowledge may be useful in the development of unique local starter cultures for the production of wines with specific characteristics.

Environmental influences on microbial community development during organic pinot noir wine production in outdoor and indoor fermentation conditions

“…Indeed, Tatumella does persist all through fermentation and was the most abundant bacterial taxon – 55% in the vineyard (outdoors) and 34.2% in the winery (indoors). Such high abundance in wine fermentations has previously been observed [ 1 , 30 , 31 , 33 , 34 ]. Nisiotou, Rantsiou [ 35 ] first reported Tatumella ptyseos to be present in ferments using healthy and Botrytis -infected grapes.…”

“…Another significantly different LAB was the genus Fructobacillus, which appeared more abundant in the winery (indoors) than in the vineyard (outdoors) ferments (p.adj = 1.18e- 2 ⁰) . Kordowska-Wiater, Pytka [ 34 ] have previously identified Fructobacillus as one of the dominant genera associated with the fermentation of Polish red wine. Its sensory contribution was underlined recently when its abundance was strongly associated with some wine volatile compounds such as ethyl isobutyrate, ethyl octanoate, and ethyl lactate [ 45 ].…”

Probiotic Yeasts and How to Find Them—Polish Wines of Spontaneous Fermentation as Source for Potentially Probiotic Yeasts

“…Examples of fermented products that can be sources for the isolation of probiotic strains are cheese, dough, dairy products, fermented fruits and vegetables, and traditional food and beverages [ 19 , 20 , 21 ]. Among such products, wines deserve attention as a source of probiotic microorganisms due to the richness of their microbiota [ 22 , 23 , 24 , 25 , 26 , 27 , 28 ]. Examples of such potentially probiotic isolates include bacteria like Lactobacillus fermentum , Lactobacillus rhamnosus , Pediococcus pentosaceus [ 23 , 29 ] and both Saccharomyces and non-Saccharomyces yeasts like Candida spp., Hanseniaspora spp., Pichia spp.…”

“…and Torulaspora delbrueckii [ 27 , 28 , 30 ]. Over recent years, with the warming of Poland’s climate, there has been an increased interest in viticulture, resulting in the growth of vineyards by over 550 in the last decade [ 25 , 31 ]. At the time of publication preparation, only two publications characterizing native yeast strains of Polish wines and one metagenomic study were available, but none of them were dedicated to exploring the probiotic potential of the tested strains [ 22 , 25 , 32 ].…”

“…Over recent years, with the warming of Poland’s climate, there has been an increased interest in viticulture, resulting in the growth of vineyards by over 550 in the last decade [ 25 , 31 ]. At the time of publication preparation, only two publications characterizing native yeast strains of Polish wines and one metagenomic study were available, but none of them were dedicated to exploring the probiotic potential of the tested strains [ 22 , 25 , 32 ]. To the best of our knowledge, this is the first study focusing on the aspect of probiotic potential of yeast isolates derived from Polish wines and may provide some new perspectives on wine-derived yeasts besides the typical look inside their influence on wine’s enological properties, such as aroma, acidity, texture, etc.…”