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Publication
Wine Microbial Consortium: Seasonal Sources and Vectors Linking Vineyard and Winery Environments
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Advisor(s)
Abstract(s)
Winemaking involves a wide diversity of microorganisms with different roles in the process.
The wine microbial consortium (WMC) includes yeasts, lactic acid bacteria and acetic acid bacteria
with different implications regarding wine quality. Despite this technological importance, their origin,
prevalence, and routes of dissemination from the environment into the winery have not yet been fully
unraveled. Therefore, this study aimed to evaluate the WMC diversity and incidence associated with
vineyard environments to understand how wine microorganisms overwinter and enter the winery
during harvest. Soils, tree and vine barks, insects, vine leaves, grapes, grape musts, and winery
equipment were sampled along four seasons. The isolation protocol included: (a) culture-dependent
microbial recovery; (b) phenotypical screening to select fermenting yeasts, lactic acid, and acetic acid
bacteria; and (c) molecular identification. The results showed that during all seasons, only 11.4% of
the 1424 isolates presumably belonged to the WMC. The increase in WMC recovery along the year
was mostly due to an increase in the number of sampled sources. Acetic acid bacteria (Acetobacter spp.,
Gluconobacter spp., Gluconoacetobacter spp.) were mostly recovered from soils during winter while
spoilage lactic acid bacteria (Leuconostoc mesenteroides and Lactobacillus kunkeii) were only recovered
from insects during véraison and harvest. The fermenting yeast Saccharomyces cerevisiae was only
isolated from fermented juice and winery equipment. The spoilage yeast Zygosaccharomyces bailii
was only recovered from fermented juice. The single species bridging both vineyard and winery
environments was the yeast Hanseniaspora uvarum, isolated from insects, rot grapes and grape juice
during harvest. Therefore, this species appears to be the best surrogate to study the dissemination
of the WMC from vineyard into the winery. Moreover, the obtained results do not evidence the
hypothesis of a perennial terroir-dependent WMC given the scarcity of their constituents in the
vineyard environment along the year and the importance of insect dissemination
Description
Keywords
wine microbial consortium microbial terroir routes of dissemination vineyard grapes insects winery Hanseniaspora uvarum
Pedagogical Context
Citation
Camilo, S.; Chandra, M.; Branco, P.; Malfeito-Ferreira, M.Wine Microbial Consortium: Seasonal Sources and Vectors Linking Vineyard andWinery Environments. Fermentation 2022, 8, 324
Publisher
MDPI