Comparison of microbial diversity during two different wine fermentation processes

Abstract

Wine production is a complex procedure in which an important role is played by many microorganisms, particularly yeasts and bacteria. In modern wineries, alcoholic fermentation is usually carried out by adding microbial starter cultures of Saccharomyces cerevisiae strains for precisely controlled production. Nowadays, in Slovak republic, autochthonous vinification is getting more popular. The presented article deals with the comparison of two vinification approaches, namely spontaneous and controlled by a standard commercial S. cerevisiae starter, from the point of view of microbiota dynamics and the chemical characteristics of the produced wines. The dynamics of microbial populations were determined during the fermentation process by 16S and 28S rRNA next-generation sequencing approach. Profile of the volatile compounds during these fermentation processes was identified by SPME-GC/MS analysis. In summary, the microbial diversity in the m1 phase (initial must) was higher, despite the presence of the starter culture. In the m3 phase (young wine), the microbiome profiles of both batches were very similar. It seems that the crucial phase in order to study the relationship of the microbiome and the resulting product should be based on the m2 phase (fermented must), where the differences between autochthonous and inoculated batch were more evident.

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

“…Our data further indicate that G luconobacter cerinus was more abundant in the vineyard (outdoors) (p.adj = 1.98e-⁰⁵) in comparison with the winery (indoors) samples. This species has been isolated from grapes in Australian vineyards [ 40 ] and wine fermentations [ 42 ]. In our case, as fermentation started with the same grapes but only differed in environmental system, this might mean that some other factors may have contributed to its differential abundance.…”

SnakeLines: integrated set of computational pipelines for sequencing reads

“…The presented framework has already become the inherent part of our data processing centre [ 22 , 25 , 70 ], and so would be further improved and extended with new bioinformatics tools and data analysis pipelines. The solution has been implemented on the two national computational infrastructures as a key part of the national COVID surveillance in Slovakia with more than 8000 samples analysed since the start of the national sequencing (March 2021–December 2021).…”

Investigation of Volatile Compounds, Microbial Succession, and Their Relation During Spontaneous Fermentation of Petit Manseng

“…High-throughput sequencing (HTS) combined with multivariate data analysis has been widely used to investigate microbial diversity and its impact on wine quality ( Böhmer et al, 2020 ). An increasing number of microorganisms, contributing to potential wine flavors, including Hanseniaspora uvarum , Wickerhamomyces anomalus , and Lachancea thermotolerans , have been identified ( Belda et al, 2016 ).…”