Natural and sustainable wine: a review

Wei, Ruteng; Wang, Lin; Ding, Yinting; Zhang, Liang; Gao, Feifei; Chen, Ning; Song, Yinghui; Li, Hua; Wang, Hua

doi:10.1080/10408398.2022.2055528

Cited by 12 publications

(18 citation statements)

References 73 publications

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“…Grapevine hosts a variety of microorganisms (fungi, yeast, and bacteria) on and inside organs and their surrounding soil ( Wei et al, 2022b ). Among these, inhabitants are both harmful and beneficial microbes that are involved in crucial functions such as plant nutrition and plant resistance to biotic and abiotic stresses, hence in plant growth promotion, fruit yield, disease resistance, and survival ( Barata et al, 2012 ; Wei et al, 2022d ). Most studies have focused on a series of plant pathogenic fungi that affect grapes, including Erysiphe necator , Botrytis cinerea , and Plamospara viticola – the causative agents of grapevine powdery mildew, gray rot, and downy mildew, respectively.…”

Section: Introductionmentioning

confidence: 99%

Diversity and Dynamics of Epidermal Microbes During Grape Development of Cabernet Sauvignon (Vitis vinifera L.) in the Ecological Viticulture Model in Wuhai, China

et al. 2022

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Grapevine-related microorganisms affect the health and yield of grapes, the metabolic pathways of the fermentation process, and the regional characteristics of wine. However, the diversity of epidermal microorganisms during the development of berries under the ecological viticulture model has not been described in detail. In this study, high-throughput amplicon sequencing technology was used to perform ITS and 16S sequencing of Cabernet Sauvignon epidermal microbes at different developmental stages in the Wuhai region to investigate the succession of epidermal microbes and their response to developmental stages and vineyard weather. The results showed that the diversity of fungi and bacteria decreased during development. Epidermal microorganisms recruited members according to their developmental stages, but retained the core taxa, such as the fungi genera Alternaria, Jattaea, and Jattaea and the bacteria genera Brevundimonas, Sphingomonas, Acinetobacter, and Pseudomonas. In addition, the microbial diversity was associated with specific meteorological parameters, implying that there was a connection between the environmental conditions of the vineyard and the microbial distribution pattern such as the fungus genus Filobasidium was positively correlated with relative humidity and negatively correlated with average high temperature, average low temperature, and average ground temperature; the bacterium genus Lactobacillus was positively correlated with sunlight time, and negatively correlated with relative humidity. In conclusion, this study can help vineyard managers understand the microbial consortia associated with particular diseases, and also the dynamics of infection processes in order to take preventive actions, especially at the most critical moments.

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Section: Introductionmentioning

confidence: 99%

Diversity and Dynamics of Epidermal Microbes During Grape Development of Cabernet Sauvignon (Vitis vinifera L.) in the Ecological Viticulture Model in Wuhai, China

et al. 2022

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“…With the rapid development of new technical and scientific know-how, viticulture and winemaking technology tend to be more industrial and manufactured. In recent years, the phenomenon of over-reliance on modern technology has occurred (fertilizers, fungicides, commercial yeast, sulfurous acid, artificial deacidification or saccharification), which to some extent caused the wines to increasingly homogenization ( Wei et al, 2022 ).…”

Section: Introductionmentioning

confidence: 99%

Metabolomics analysis based on UHPLC-QqQ-MS/MS to discriminate grapes and wines from different geographical origins and climatological characteristics

Zhang,

Wang,

Zhang

et al. 2024

Food Chemistry: X

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“…The wine industry has changed over time as consumers and producers have become more conscious of “green” issues pertaining to wine production, such as sustainability and carbon footprint. To satisfy niche market demands, many different wine subsets have been produced, such as organic, biodynamic, natural, or clean wine [ 4 , 5 , 6 ]. Moreover, starting in the 1990s, the Lifestyle of Health and Sustainability (LOHAS), a new way of living that prioritizes sustainability and health, has started to catch on all over the world.…”

Section: Introductionmentioning

confidence: 99%

Inside Current Winemaking Challenges: Exploiting the Potential of Conventional and Unconventional Yeasts

Fazio,

Russo,

Foti

et al. 2023

Microorganisms

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Wine represents a complex matrix in which microbial interactions can strongly impact the quality of the final product. Numerous studies have focused on optimizing microbial approaches for addressing new challenges to enhance quality, typicity, and food safety. However, few studies have investigated yeasts of different genera as resources for obtaining wines with new, specific traits. Currently, based on the continuous changes in consumer demand, yeast selection within conventional Saccharomyces cerevisiae and unconventional non-Saccharomyces yeasts represents a suitable opportunity. Wine fermentation driven by indigenous yeasts, in the various stages, has achieved promising results in producing wines with desired characteristics, such as a reduced content of ethanol, SO2, and toxins, as well as an increased aromatic complexity. Therefore, the increasing interest in organic, biodynamic, natural, or clean wine represents a new challenge for the wine sector. This review aims at exploring the main features of different oenological yeasts to obtain wines reflecting the needs of current consumers in a sustainability context, providing an overview, and pointing out the role of microorganisms as valuable sources and biological approaches to explore potential and future research opportunities.

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Natural and sustainable wine: a review

Cited by 12 publications

References 73 publications

Diversity and Dynamics of Epidermal Microbes During Grape Development of Cabernet Sauvignon (Vitis vinifera L.) in the Ecological Viticulture Model in Wuhai, China

Diversity and Dynamics of Epidermal Microbes During Grape Development of Cabernet Sauvignon (Vitis vinifera L.) in the Ecological Viticulture Model in Wuhai, China

Metabolomics analysis based on UHPLC-QqQ-MS/MS to discriminate grapes and wines from different geographical origins and climatological characteristics

Inside Current Winemaking Challenges: Exploiting the Potential of Conventional and Unconventional Yeasts

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