Roles of microbiota in the formation of botrytized grapes and wines

Li, Hua; James, Armachius; Shen, Xuemei; Wang, Yousheng

doi:10.1080/19476337.2021.1958925

Cited by 8 publications

(5 citation statements)

References 125 publications

(165 reference statements)

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“…Studies have shown that some bacteria play an important role in inducing systemic resistance in grapevines against invading pathogens by activating the host defense system prior to pathogen attack, thus increasing plant resistance to pathogen aggression. Some strains of the genera Pseudomonas, Pantoea, Acinetobacter, Burkholderia, and Bacillus found in the grapevine rhizosphere and phyllosphere exhibited resistance against Botrytis cinerea that causes grape gray rot [48]. Sediminibacterium is more abundant in grapes and may have a neutral effect on grape health.…”

Section: Discussionmentioning

confidence: 99%

Dynamic Succession of Natural Microbes during the Ecolly Grape Growth under Extremely Simplified Eco-Cultivation

Ding,

Wang,

Wang

et al. 2024

Foods

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The composition and continuous succession of natural microbial communities during grape growth play important roles in grape health and flavor quality as well as in characterizing the regional wine terroir. This study explored the diversity and dynamics of fruit epidermal microbes at each growth and developmental stage of Ecolly grapes under an extremely simplified eco-cultivation model, analyzed microbial interactions and associations of weather parameters to specific communities, and emphasized metabolic functional characteristics of microecology. The results indicated that the natural microbial community changed significantly during the grape growth phase. The dominant fungal genera mainly included Gibberella, Alternaria, Filobasidium, Naganishia, Ascochyta, Apiotrichum, Comoclathris, and Aureobasidium, and the dominant bacterial genera mainly contained Sediminibacterium, Ralstonia, Pantoea, Bradyrhizobium, Brevundimonas, Mesorhizobium, Planococcus, and Planomicrobium. In summary, filamentous fungi gradually shifted to basidiomycetous yeasts along with fruit ripening, with a decline in the number of Gram-negative bacteria and a relative increase in Gram-positive bacteria. The community assembly process reflects the fact that microbial ecology may be influenced by a variety of factors, but the fungal community was more stable, and the bacterial community fluctuated more from year to year, which may reflect their response to weather conditions over the years. Overall, our study helps to comprehensively profile the ecological characteristics of the grape microbial system, highlights the natural ecological viticulture concept, and promotes the sustainable development of the grape and wine industry.

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Section: Discussionmentioning

confidence: 99%

Dynamic Succession of Natural Microbes during the Ecolly Grape Growth under Extremely Simplified Eco-Cultivation

Ding,

Wang,

Wang

et al. 2024

Foods

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“…Under humid and low-temperature conditions, B. cinerea is more likely to infect host plants, causing gray mold disease in plants and causing economic losses to humans [33]. However, on humid nights and sunny days, B. cinerea may cause noble rot in overripe grapes, which is beneficial to humans [34]. Many studies have shown that Ras proteins are related to environmental responses.…”

Section: Discussionmentioning

confidence: 99%

Ras2 Is Responsible for the Environmental Responses, Melanin Metabolism, and Virulence of Botrytis cinerea

Shen

et al. 2023

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Ras proteins are monomeric G proteins that are ubiquitous in fungal cells and play important roles in fungal growth, virulence, and environmental responses. Botrytis cinerea is a phytopathogenic fungus that infects various crops. However, under specific environmental conditions, the overripe grapes infected by B. cinerea can be used to brew valuable noble rot wine. As a Ras protein, the role of Bcras2 in the environmental responses of B. cinerea is poorly understood. In this study, we deleted the Bcras2 gene using homologous recombination and examined its functions. Downstream genes regulated by Bcras2 were explored using RNA sequencing transcriptomics. It was found that ΔBcras2 deletion mutants showed significantly reduced growth rate, increased sclerotia production, decreased resistance to oxidative stress, and enhanced resistance to cell wall stress. Additionally, Bcras2 deletion promoted the expression of melanin-related genes in sclerotia and decreased the expression of melanin-related genes in conidia. The above results indicate that Bcras2 positively regulates growth, oxidative stress resistance, and conidial melanin-related genes expression, and negatively regulates sclerotia production, cell wall stress resistance and sclerotial melanin-related genes expression. These results revealed previously unknown functions of Bcras2 in environmental responses and melanin metabolism in B. cinerea.

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“…In addition, higher amounts of residual sugars (glucose, fructose, maltose, and maltotriose) change the pH and color, as observed in all pesticidetreated samples in [36]. Moreover, interactions among microorganisms in the grape must during the fermentation process are also crucial to the quality of red wines [37]. Yeast is the dominant microorganism in the wine fermentation process, and the inhibition of its growth and metabolism by pesticides will also lead to changes in the microbial community structure of the wine, which, in turn, affects the flavor and quality of the wine [38].…”

Section: Effects Of F H T D and P On The Growth Of Saccharomyces Cere...mentioning

confidence: 90%

“…The details of metabolites, FCs, and p-values for each significantly altered metabolite are shown in Supporting information, Table S1. These metabolites belong in esters, acids, alcohols, phenols, alkanes, amino acids, etc., most of which have been identified as important compounds in wine aroma, and are associated with the fruity and sweet taste [37]. For the OPLS-DA model, both the results of permutation analysis (Supporting information, Figure S1) and Q 2 (0.985, 0.89, 0.981, 0.913, 0.976 in the F, H, T, D, P groups, respectively) demonstrated the good qualities and predictive abilities of these models.…”

Section: Effects Of F H T D and P On Metabolites Produced In Wine Bre...mentioning

confidence: 99%

Section: Effects Of F H T D and P On Metabolites Produced In Wine Bre...mentioning

confidence: 99%

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Effects of Different Pesticides on the Brewing of Wine Investigated by GC-MS-Based Metabolomics

et al. 2022

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The application of pesticides is critical during the growth of high-quality grape for wine making. However, pesticide residues have significant influence on the wine flavor. In this study, gas chromatography-mass spectrometry (GC-MS) was performed and the obtained datasets were analyzed with multivariate statistical methods to investigate changes in flavor substances in wine during fermentation. The principal component analysis (PCA) score plot showed significant differences in the metabolites of wine treated with various pesticides. In trials using five pesticides (hexaconazole, difenoconazole, flutriafol, tebuconazole, and propiconazole), more than 86 metabolites were changed. Most of these metabolites were natural flavor compounds, like carbohydrates, amino acids, and short-chain fatty acids and their derivatives, which essentially define the appearance, aroma, flavor, and taste of the wine. Moreover, the five pesticides added to grape pulp exhibited different effects on the metabolic pathways, involving mainly alanine, aspartate and glutamate metabolism, butanoate metabolism, arginine, and proline metabolism. The results of this study will provide new insight into the potential impact of pesticide residues on the metabolites and sensory profile of wine during fermentation.

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Roles of microbiota in the formation of botrytized grapes and wines

Cited by 8 publications

References 125 publications

Dynamic Succession of Natural Microbes during the Ecolly Grape Growth under Extremely Simplified Eco-Cultivation

Dynamic Succession of Natural Microbes during the Ecolly Grape Growth under Extremely Simplified Eco-Cultivation

Ras2 Is Responsible for the Environmental Responses, Melanin Metabolism, and Virulence of Botrytis cinerea

Effects of Different Pesticides on the Brewing of Wine Investigated by GC-MS-Based Metabolomics

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