Small scale fungal community differentiation in a vineyard system. (May 2020)

• Record Type: Journal Article
• Authors: Knight, Sarah J.; Karon, Ophir; Goddard, Matthew R.
• Is Part Of: Food microbiology. Volume 87(2020)
• Publication Date: 2020-05
• Subjects: Fungal biogeography -- Saccharomyces cerevisiae -- Wine -- Terroir -- Pinot Noir -- Metagenomics; Food Microbiology -- Periodicals; Aliments -- Microbiologie -- Périodiques; Food -- Microbiology; Periodicals; Food -- Microbiology -- Periodicals; Food contamination -- Periodicals; 664.001579
• DOI: 10.1016/j.fm.2019.103358
• Languages: English
• ISSNs: 0740-0020

Abstract

Abstract: Microbes influence the quality of agricultural commodities and contribute to their distinctive sensorial attributes. Increasingly studies have demonstrated not only differential geographic patterns in microbial communities and populations, but that these contribute to valuable regionally distinct agricultural product identities, the most well-known example being wine. However, little is understood about microbial geographic patterns at scales of less than 100 km. For wine, single vineyards are the smallest (and most valuable) scale at which wine is asserted to differ; however, it is unknown whether microbes play any role in agricultural produce differentiation at this scale. Here we investigate whether vineyard fungal communities and yeast populations driving the spontaneous fermentation of fruit from these same vineyards are differentiated using metagenomics and population genetics. Significant differentiation of fungal communities was revealed between four Central Otago (New Zealand) Pinot Noir vineyard sites. However, there was no vineyard demarcation between fermenting populations of S. cerevisiae . Overall, this provides evidence that vineyard microbiomes potentially contribute to vineyard specific attributes in wine. Understanding the scale at which microbial communities are differentiated, and how these communities influence food product attributes has direct economic implications for industry and could inform sustainable management practices that maintain and enhance microbial diversity. Highlights: Shows potential for fungal communities to influence single vineyard wine attributes. Fungal communities differ in four New Zealand vineyards within a 2 km radius. Saccharomyces cerevisiae populations show no genetic structure at scales below 2 km.