Grape berry yeast communities: Influence of fungicide treatments

Milanović, Vesna; Comitini, Francesca; Ciani, Maurizio

doi:10.1016/j.ijfoodmicro.2012.12.019

Cited by 82 publications

(72 citation statements)

References 37 publications

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“…This fact has been attributed to the effect of antifungal treatments that are carried out with greater intensity in years with higher precipitations [81]. In fact, some studies suggest that the usage of pesticides in vineyards decrease yeast biodiversity [82], however this is not universal [23,28,83,84]. Our previous studies [57] on yeast communities from abandoned vineyards suggested that the decrease of yeast diversity in rainy years is rather related to climatic conditions than to the usage of fungicides.…”

Section: Discussionmentioning

confidence: 99%

Association between Grape Yeast Communities and the Vineyard Ecosystems

et al. 2017

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The grape yeast biota from several wine-producing areas, with distinct soil types and grapevine training systems, was assessed on five islands of Azores Archipelago, and differences in yeast communities composition associated with the geographic origin of the grapes were explored. Fifty-seven grape samples belonging to the Vitis vinifera grapevine cultivars Verdelho dos Açores (Verdelho), Arinto da Terceira (Arinto) and Terrantez do Pico (Terrantez) were collected in two consecutive years and 40 spontaneous fermentations were achieved. A total of 1710 yeast isolates were obtained from freshly crushed grapes and 1200 from final stage of fermentations. Twenty-eight species were identified, Hanseniaspura uvarum, Pichia terricola and Metschnikowia pulcherrima being the three most representative species isolated. Candida carpophila was encountered for the first time as an inhabitant of grape or wine-associated environments. In both sampling years, a higher proportion of H. uvarum in fresh grapes from Verdelho cultivar was observed, in comparison with Arinto cultivar. Qualitatively significant differences were found among yeast communities from several locations on five islands of the Archipelago, particularly in locations with distinctive agro-ecological compositions. Our results are in agreement with the statement that grape-associated microbial biogeography is non-randomly associated with interactions of climate, soil, cultivar, and vine training systems in vineyard ecosystems. Our observations strongly support a possible linkage between grape yeast and wine typicality, reinforcing the statement that different viticultural terroirs harbor distinctive yeast biota, in particular in vineyards with very distinctive environmental conditions.

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Section: Discussionmentioning

confidence: 99%

Association between Grape Yeast Communities and the Vineyard Ecosystems

et al. 2017

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“…Following our protocol, 27 samples did not reveal the presence of yeasts in 1 m 3 , whereas 15 samples showed a log mean count value of 0.95±0.45 per m 3 , with different isolation rates for some species, such as S. cerevisiae (F9511.9 %, I'534.6 %), Aureobasidium pullulans (F95 9.5 %, I'519.2 %), Rhodotorula glutinis (F959.5 %, I'5 15.4 %) and Cryptococcus laurentii (F954.8 %, I'515.4 %). The climatic conditions, rainfall and phytosanitary treatments (Cordero-Bueso et al, 2011a;Milanović et al, 2013) probably affect the presence of fungi in the air, since clear differences were found throughout territories and vintages: in particular, S. cerevisiae was consistently isolated in the air of Oltrepò Pavese vineyards, while no yeast was collected in 2010 and 2011 in the Franciacorta area.…”

Section: Evaluation Of Species Biodiversitymentioning

confidence: 99%

The vintage effect overcomes the terroir effect: a three year survey on the wine yeast biodiversity in Franciacorta and Oltrepò Pavese, two northern Italian vine-growing areas

et al. 2015

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The vintage effect overcomes the terroir effect: a three year survey on the wine yeast biodiversity in Franciacorta and Oltrepò Pavese, two northern Italian vine-growing areas analyses, the year of isolation (vintage) proved to be a factor that significantly affected the biodiversity of the yeast species, whereas the geographical site (terroir) was not. Seventy-five per cent of S. cerevisiae isolates gathered in a unique cluster at a similarity level of 82 %, while the remaining 25 % were separated into minor groups without any evident relationship between d-PCR profile and territory, year or source of isolation. However, in six cases a similar strain appeared at the harvesting time both in Franciacorta and Oltrepò Pavese areas, whereas surprisingly no strain was reisolated in the same vineyard or cellar for consecutive years. INTRODUCTIONIn winemaking, yeasts are essential for the transformation of grape sugars into ethanol and carbon dioxide through alcoholic fermentation; nonetheless, due to their specific enzymic activities and cell autolysis, they can also generate typical sensorial characteristics in wine, like secondary flavours and smoothness (Romano et al., 2003a). Although selected Saccharomyces strains are usually added by oenologists as starter cultures to control the fermentative process, several micro-organisms enter the must from the vineyard environment, winery facilities and cellar equipment, and these can affect the quality of the end product. Nowadays, for a certain style of wines, the use of the 'so called' autochthonous yeasts is considered essential in providing for the valorization and preservation of the environmental microbial biodiversity (Pretorius, 2000). In 3These authors contributed equally to this paper.Abbreviations: ADY, active dry yeast; CE, capillary electrophoresis; ITS, internal transcribed spacer; LSD, least significant difference; PCA, principal component analysis; UPGMA, unweighted pair group method with arithmetic means.

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“…The population density and diversity of indigenous yeasts on grape berries are intricately linked to numerous factors such as climatic conditions, the geographical location of the vineyard, the ripeness of the grape berries, the age of the vineyard, the soil type, the grape variety and the agronomic factors in general, such as the use of antifungal treatments, soil management, etc. (Chavan et al 2009;Cordero-Bueso et al, 2011a,2011bFleet, 2003Fleet, , 2008Longo et al, 1991;Milanović et al, 2013;Tello et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

“…Numerous studies in recent years have revealed that some commonly used fungicides (cyprodinil, fludioxonil, metiram, penconazole, pyraclostrobin) on grapevines can affect yeast metabolic activity (Čadež et al, 2010;Calhelha et al, 2006;Ganga and Martínez, 2004;González-Rodríguez et al, 2011;Milanović et al, 2013). These studies are nevertheless usually based on short term analyses after fungicide treatments and do not reproduce the variability factors which occur in nature and which vary year by year.…”

Section: Introductionmentioning

confidence: 99%