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Wine microbiology is driven by vineyard and winery anthropogenic factors.
Microb. Biotechnol. 10, 354-370 (2017)
The effects of different anthropic activities (vineyard: phytosanitary protection; winery: pressing and sulfiting) on the fungal populations of grape berries were studied. The global diversity of fungal populations (moulds and yeasts) was performed by pyrosequencing. The anthropic activities studied modified fungal diversity. Thus, a decrease in biodiversity was measured for three successive vintages for the grapes of the plot cultivated with Organic protection compared to plots treated with Conventional and Ecophyto protections. The fungal populations were then considerably modified by the pressing-clarification step. The addition of sulfur dioxide also modified population dynamics and favoured the domination of the species Saccharomyces cerevisiae during fermentation. The non-targeted chemical analysis of musts and wines by FT-ICR-MS showed that the wines could be discriminated at the end of alcoholic fermentation as a function of adding SO2 or not, but also and above all as a function of phytosanitary protection, regardless of whether these fermentations took place in the presence of SO2 or not. Thus, the existence of signatures in wines of chemical diversity and microbiology linked to vineyard protection has been highlighted.
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Publication type
Article: Journal article
Document type
Scientific Article
Keywords
Yeast Population-dynamics; Non-saccharomyces; Sulfur-dioxide; Grape Berries; Fungicide Treatments; Antioxidant Activity; Kloeckera-apiculata; Botrytis-cinerea; Phenolic Content; Fermentation
ISSN (print) / ISBN
1751-7907
e-ISSN
1751-7915
Journal
Microbial Biotechnology
Quellenangaben
Volume: 10,
Issue: 2,
Pages: 354-370
Publisher
Wiley
Publishing Place
Hoboken
Non-patent literature
Publications
Reviewing status
Peer reviewed
Institute(s)
Research Unit Analytical BioGeoChemistry (BGC)