Changes in sour rotten grape berry microbiota during ripening and wine fermentation

Barata, André; Malfeito‐Ferreira, Manuel; Loureiro, V.

doi:10.1016/j.ijfoodmicro.2011.12.029

Cited by 92 publications

(63 citation statements)

References 68 publications

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“…The results of this study together with previous research [40] enabled us to propose a model on the ecological interactions between vine plant, microorganisms and insects underlying the development of sour rot. In this vineplant-microorganism-Drosophila model system, the first event is the damage of berry skin by any biotic (e.g., grape moths, phytopathogenic molds, birds) or abiotic (e.g., rain, berry abrasion in tight bunches) factors.…”

Section: Discussionmentioning

confidence: 68%

New Insights into the Ecological Interaction Between Grape Berry Microorganisms and Drosophila Flies During the Development of Sour Rot

et al. 2012

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In this work, we studied the ecological interactions between grape berry microorganisms and Drosophila sp. flies involved in sour rot disease during grape ripening. After veráison the total microbial counts of grape berries affected by sour rot increased from about 2 log CFU/g of berries to more than 7 log CFU/g. Berry damage provoked a clear shift in yeast diversity from basidiomycetes to ascomycetous fermentative species. The latter were mostly Pichia terricola, Hanseniaspora uvarum, Candida zemplinina, and Zygoascus hellenicus. However, these species were not able to produce the metabolites characteristic of sour rot (gluconic and acetic acids) in inoculated berries. On the contrary, the acetic acid bacteria Gluconacetobacter saccharivorans produced high levels of these acids, mainly when berries were incubated in the presence of the insect Drosophila sp. Sour rot was not observed when grape bunches were physically separated from insects, even when berries were artificially injured. The wounds made in berry skin healed in the absence of insects, thus preventing the development of sour rot. Therefore, in the vineyard, the induction of sour rot depends on the contamination of wounded berries by a microbial consortium--yeasts and acetic acid bacteria--transported by drosophilid insects which disseminate sour rot among damaged berries. In the absence of these insects, plant defense mechanisms are effective and lead to skin healing, preventing disease spread. Thus, we showed that Drosophila sp. act as a vector for microorganisms associated with grape sour rot disease.

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Section: Discussionmentioning

confidence: 68%

New Insights into the Ecological Interaction Between Grape Berry Microorganisms and Drosophila Flies During the Development of Sour Rot

et al. 2012

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“…This effect likely explains the elevated abundances of Gluconobacter, Lactobacillales, and fermentative yeasts (notably C. zemplinina) on the surface of Zinfandel grapes (Fig. 2), as these organisms are enriched on damaged fruit (6,15,40). However, unlike biogeographical patterns, nonrandom microbial patterns linked to grape variety may also represent the influence of viticultural practices.…”

Section: Resultsmentioning

confidence: 99%

Microbial biogeography of wine grapes is conditioned by cultivar, vintage, and climate

Bokulich

Thorngate²,

Richardson³

et al. 2013

Proc. Natl. Acad. Sci. U.S.A.

776

758

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Wine grapes present a unique biogeography model, wherein microbial biodiversity patterns across viticultural zones not only answer questions of dispersal and community maintenance, they are also an inherent component of the quality, consumer acceptance, and economic appreciation of a culturally important food product. On their journey from the vineyard to the wine bottle, grapes are transformed to wine through microbial activity, with indisputable consequences for wine quality parameters. Wine grapes harbor a wide range of microbes originating from the surrounding environment, many of which are recognized for their role in grapevine health and wine quality. However, determinants of regional wine characteristics have not been identified, but are frequently assumed to stem from viticultural or geological factors alone. This study used a high-throughput, short-amplicon sequencing approach to demonstrate that regional, site-specific, and grapevariety factors shape the fungal and bacterial consortia inhabiting wine-grape surfaces. Furthermore, these microbial assemblages are correlated to specific climatic features, suggesting a link between vineyard environmental conditions and microbial inhabitation patterns. Taken together, these factors shape the unique microbial inputs to regional wine fermentations, posing the existence of nonrandom "microbial terroir" as a determining factor in regional variation among wine grapes.viticulture | agriculture | metagenomics | next-generation sequencing

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“…The influence of rotten grapes on yeast species diversity is a wellknown phenomenon (47). Hence, grape sampling plays a defining role in the structure of the yeast populations estimated (48).…”

Section: Discussionmentioning

confidence: 99%

Yeast ecology of vineyards within Marsala wine area (western Sicily) in two consecutive vintages and selection of autochthonous Saccharomyces cerevisiae strains

Settanni

Sannino

Francesca

et al. 2012

Journal of Bioscience and Bioengineering

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In this work, the yeast ecology associated with the spontaneous fermentation of Grillo cultivar grapes from 10 vineyards was analyzed from grape harvest till complete consumption of must sugars. The microbiological investigation started with the plate count onto two culture media to distinguish total yeasts (TY) and presumptive Saccharomyces (PS). Yeasts were randomly isolated and identified by a combined genotypic approach consisting of restriction fragment length polymorphism (RFLP) of 5.8S rRNA gene and 26S rRNA and sequencing of D1/D2 domain of the 26S rRNA gene, which resulted in the recognition of 14 species belonging to 10 genera. The distribution of the yeasts within the vineyards showed some differences in species composition and concentration levels among 2008 and 2009 vintages. Due to the enological relevance, all Saccharomyces cerevisiae isolates were differentiated applying two genotypic tools (interdelta analysis and microsatellite multiplex PCR of polymorphic microsatellite loci) that recognized 51 strains. Based on the low production of H 2 S, acetic acid and foam, ethanol resistance, growth in presence of high concentrations of potassium metabisulphite (KMBS) and CuSO 4 and at low temperatures, 14 strains were selected and used as starter to ferment grape must at 13 C and 17 C in presence of 100 mg/L of KMBS. Three strains (CS160, CS165 and CS182) showed optimal technological aptitudes.

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Changes in sour rotten grape berry microbiota during ripening and wine fermentation

Cited by 92 publications

References 68 publications

New Insights into the Ecological Interaction Between Grape Berry Microorganisms and Drosophila Flies During the Development of Sour Rot

New Insights into the Ecological Interaction Between Grape Berry Microorganisms and Drosophila Flies During the Development of Sour Rot

Microbial biogeography of wine grapes is conditioned by cultivar, vintage, and climate

Yeast ecology of vineyards within Marsala wine area (western Sicily) in two consecutive vintages and selection of autochthonous Saccharomyces cerevisiae strains

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