Exploring the ecological characteristics of natural microbial communities along the continuum from grape berries to winemaking. (May 2023)

• Record Type: Journal Article
• Authors: Ding, Yinting; Wei, Ruteng; Wang, Lin; Wang, Wanni; Wang, Hua; Li, Hua
• Is Part Of: Food research international. Volume 167(2023)
• Publication Date: 2023-05
• Subjects: Ecolly -- Grape microbiome -- Continuum -- Growing stages -- Spontaneous fermentation -- Microbial ecosystem; 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.2023.112718
• Languages: English
• ISSNs: 0963-9969

Abstract

Graphical abstract: Highlights: The first comprehensive description of the microbiome associated with the Ecolly ( Vitis vinifera L.) grape, the high quality resistant white grape variety selected and bred in China. Microbial community continuum analyzed during the growing stage to spontaneous fermentation in two consecutive years. Weather parameters differed between vintages in their impact on microbial communities in single vineyards and were able to shape specific microbiota assemblages, such as Dissoconium, Hanseniaspora and Gluconobacter, in positive correlation with precipitation and relative moisture. The continuous transformation of natural microbes from the grape epidermis to spontaneous fermentation was influenced by the grape quality, with the indigenous Saccharomyces and Lactobacillus dominating the spontaneous fermentation process under normal condition. Abstract: Under natural conditions, a complex and dynamic microbial ecosystem exists on the grape epidermis, which plays an important role in safeguarding grape health and facilitating the conversion of grapes into wine. However, current viticulture and vinification are flooded with excessive chemical additives and commercial ferments, leading to a reduction in microbial diversity, affecting the ecological balance of the natural microbiota and masking the wine terroir. This experiment comprehensively explored the continuous changes in the natural microbiota from the Ecolly ( Vitis vinifera L.) grape epidermis to spontaneous fermentation over two years. The results suggested that microbial community structure and composition were significantly influenced by vintage and growing stage, with fungal genera being more stable than bacterial genera during the growing season. The fungal genera Alternaria, Ascochyta, Gibberella and Dissoconium and the bacterial genera Pantoea, Sediminibacterium, Ralstonia and Sphingomonas were mainly present on the grape epidermis in both years. The natural microbial diversity decreased from grape growth to spontaneous fermentation, and the fermentation environment reshapes the community structure, composition and diversity of the wine microbial consortium. These findings provide insights to promote cultivation and fermentation management strategies, advocate natural terroir attributes for grapes and wines, and promote sustainable development of the wine industry.