Impact of vineyard management on grape fungal community and Montepulciano d'Abruzzo wine quality. (August 2022)

• Record Type: Journal Article
• Authors: Perpetuini, Giorgia; Rossetti, Alessio Pio; Battistelli, Noemi; Zulli, Camillo; Cichelli, Angelo; Arfelli, Giuseppe; Tofalo, Rosanna
• Is Part Of: Food research international. Volume 158(2022)
• Publication Date: 2022-08
• Subjects: Vineyard managements -- Fungal community -- Organic volatile compounds -- Montepulciano d'Abruzzo wine; Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2022.111577
• Languages: English
• ISSNs: 0963-9969

Abstract

Graphical abstract: Highlights: Farming practices influenced Montepulciano grape fungal community. The metabolic activity was increased in organic and biodynamic grapes. Conventional wines showed a lower content of esters, and higher alcohols. Biodynamic wines were characterized by the highest content of organic acids. Abstract: In this study the effect of farming practices on the diversity of grape fungal community of Vitis vinifera L. cultivar Montepulciano and the microbial metabolic activity was investigated. Small-scale vinifications were performed and wines were characterized. Agronomic management system affected the fungal community composition. Hanseniaspora, Areobasidium and Botrytis genera represented 30%, 20% and 10% of the total reads in all samples. A. pullulans, and Cladosprium cladosporioides mainly occurred on organic and biodynamic grapes. Saccharomyces and Pseudopithomyces genera were present only on organic or biodynamic grapes, respectively. The agronomic managements also influenced the potential functionality of microbial community. In fact, the metabolic function was increased in organic and biodynamic grapes. Polymers were used only by organic and biodynamic microbial communities, which also showed the highest values of Shannon's diversity index, and substrate richness. However, no significative differences were observed for the oenological parameters analyzed, with the only exception of the content of sugars which were higher on conventional grapes. The fermentation profiles showed that conventional wines had a lower residual sugars content, and a higher amount of alcohol. The differences observed in the volatile composition of the wines were both quantitative and qualitative. Conventional wines showed a lower content of esters, and a higher concentration of alcohols than organic and biodynamic ones. Biodynamic wines were characterized by the highest content of organic acids. The obtained results revealed that farming practices shape the fungal community influencing wine traits linking the wine with the viti-vinicultural area of origin.