Metagenomic Approaches to Investigate the Contribution of the Vineyard Environment to the Quality of Wine Fermentation: Potentials and Difficulties

Stefanini, Irene; Cavalieri, Duccio

doi:10.3389/fmicb.2018.00991

Cited by 84 publications

(92 citation statements)

References 120 publications

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“…This selection led to many different clonal varieties (i.e., genotype). During the last few years, it was uncovered that, besides genotype characteristics, commensal microorganisms harbored by the plant play key roles in the modulation of grape quality features [40,75,76] and plant health [77]. All these findings have highlighted the importance of in-depth studies on the complex relationships existing between plants and their native associated microbiota.…”

Section: Discussionmentioning

confidence: 99%

Grapevine Phyllosphere Community Analysis in Response to Elicitor Application against Powdery Mildew

et al. 2019

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The reduction of antimicrobial treatments and mainly the application of environmentally friendly compounds, such as resistance elicitors, is an impelling challenge to undertake more sustainable agriculture. We performed this research to study the effectiveness of non-conventional compounds in reducing leaf fungal attack and to investigate whether they influence the grape phyllosphere. Pathogenicity tests were conducted on potted Vitis vinifera “Nebbiolo” and “Moscato” cultivars infected with the powdery mildew agent (Erysiphe necator) and treated with three elicitors. Differences in the foliar microbial community were then evaluated by community-level physiological profiling by using BiologTM EcoPlates, high throughput sequencing of the Internal Transcribed Spacer (ITS) region, and RNA sequencing for the viral community. In both cultivars, all products were effective as they significantly reduced pathogen development. EcoPlate analysis and ITS sequencing showed that the microbial communities were not influenced by the alternative compound application, confirming their specific activity as plant defense elicitors. Nevertheless, “Moscato” plants were less susceptible to the disease and presented different phyllosphere composition, resulting in a richer viral community, when compared with the “Nebbiolo” plants. The observed effect on microbial communities pointed to the existence of distinct genotype-specific defense mechanisms independently of the elicitor application.

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Section: Discussionmentioning

confidence: 99%

Grapevine Phyllosphere Community Analysis in Response to Elicitor Application against Powdery Mildew

et al. 2019

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“…In addition, correlations have been made between the grape microbiota (yeasts or bacteria) and the presence in wine of specific metabolites that influence the quality perception (Knight et al 2015 ; Bokulich et al 2016 ). Although NGS approaches have revealed the relative abundance of O. oeni in the vineyard and at different stages of wine production, they give no insights on the prevalence of each strain, which is a major limitation in the description of the so-called microbial terroir because the quality of wine varies with the metabolic capacity of the fermenting strains (Stefanini & Cavalieri 2018 ). Nevertheless, the regional diversity of O. oeni strains is an unresolved issue.…”

Section: Diversity Of Strains In Regions and The Concept Of Microbialmentioning

confidence: 99%

Distribution of Oenococcus oeni populations in natural habitats

Lorentzen

Lucas

2019

Appl Microbiol Biotechnol

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Oenococcus oeni is the lactic acid bacteria species most commonly encountered in wine, where it develops after the alcoholic fermentation and achieves the malolactic fermentation that is needed to improve the quality of most wines. O. oeni is abundant in the oenological environment as well as in apple cider and kombucha, whereas it is a minor species in the natural environment. Numerous studies have shown that there is a great diversity of strains in each wine region and in each product or type of wine. Recently, genomic studies have shed new light on the species diversity, population structure, and environmental distribution. They revealed that O. oeni has unique genomic features that have contributed to its fast evolution and adaptation to the enological environment. They have also unveiled the phylogenetic diversity and genomic properties of strains that develop in different regions or different products. This review explores the distribution of O. oeni and the diversity of strains in natural habitats.

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“…Microorganisms, including yeasts, filamentous fungi, and bacteria, originate in the vineyard, are impacted upon by the built environment (winery), and play a decisive role in wine production and quality of the final wine ( 7 – 9 ). The fermentative conversion of grape must (or juice) into wine is a complex and dynamic process, involving numerous transformations by multiple microbial species ( 10 ).…”

Section: Introductionmentioning

confidence: 99%

The Fungal Microbiome Is an Important Component of Vineyard Ecosystems and Correlates with Regional Distinctiveness of Wine

Liu

Chen

Zhang

et al. 2020

mSphere

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The flavors of fermented plant foods and beverages are formed by microorganisms, and in the case of wine, the location and environmental features of the vineyard site also imprint the wine with distinctive aromas and flavors. Microbial growth and metabolism play an integral role in wine production, by influencing grapevine health, wine fermentation, and the flavor, aroma, and quality of finished wines. The contributions by which microbial distribution patterns drive wine metabolites are unclear, and while flavor has been correlated with fungal and bacterial composition for wine, bacterial activity provides fewer sensorially active biochemical conversions than fungi in wine fermentation. Here, we collected samples across six distinct wine-growing areas in southern Australia to investigate regional distribution patterns of fungi and bacteria and the association with wine chemical composition. Results show that both soil and must microbiota distinguish wine-growing regions. We found a relationship between microbial and wine metabolic profiles under different environmental conditions, in particular measures of soil properties and weather. Fungal communities are associated with wine regional distinctiveness. We found that the soil microbiome is a source of grape- and must-associated fungi and suggest that weather and soil could influence wine characteristics via the soil fungal community. Our report describes a comprehensive scenario of wine microbial biogeography where microbial diversity responds to the surrounding environment and correlates with wine composition and regional characteristics. These findings provide perspectives for thoughtful human practices to optimize food composition through understanding fungal activity and abundance. IMPORTANCE The composition of soil has long been thought to provide wine with characteristic regional flavors. Here, we show that for vineyards in southern Australia, the soil fungal communities are of primary importance for the aromas found in wines. We propose a mechanism by which fungi can move from the soil through the vine.

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Metagenomic Approaches to Investigate the Contribution of the Vineyard Environment to the Quality of Wine Fermentation: Potentials and Difficulties

Cited by 84 publications

References 120 publications

Grapevine Phyllosphere Community Analysis in Response to Elicitor Application against Powdery Mildew

Grapevine Phyllosphere Community Analysis in Response to Elicitor Application against Powdery Mildew

Distribution of Oenococcus oeni populations in natural habitats

The Fungal Microbiome Is an Important Component of Vineyard Ecosystems and Correlates with Regional Distinctiveness of Wine

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