Environmental influences on microbial community development during organic pinot noir wine production in outdoor and indoor fermentation conditions

Influence of climatic variation on microbial communities during organic Pinot noir wine production

“…Variations were reported by Zhang, Plowman [ 19 ] in the species and intraspecific communities of yeast cultured from winemaking fermentation tanks used to produce organic Pinot noir wine, when MALDI-TOF was utilized to characterize cultured yeast strains in 2018. Results from the aforementioned study align with that of Ohwofasa, Dhami [ 20 ] when metabarcoding approaches were utilized to monitor the bacterial and fungal populations in the winemaking process across the entire alcoholic fermentation period. Interestingly, several non- Saccharomyces yeasts reported in the former study were not found in the latter.…”

“…Samples from the 2018 vintage were harvested on March 22, 2018 (21.7°Brix). For the 2021 samples, the relevant timepoints using the corresponding brix value were selected from our previous study [ 20 ]. Thus, DNA Extraction, metabarcoding and sequencing followed the same protocol as used previously Ohwofasa, Dhami [ 20 ].…”

“…For the 2021 samples, the relevant timepoints using the corresponding brix value were selected from our previous study [ 20 ]. Thus, DNA Extraction, metabarcoding and sequencing followed the same protocol as used previously Ohwofasa, Dhami [ 20 ]. In brief, fermentation was undertaken using the same winemaking practices (including spontaneous fermentation and cap management) consistently employed by the winemaker across all vintages.…”

“…Furthermore, a recent oenological study in the region [ 19 ] applied MALDI-TOF in characterizing cultured yeast strains and for the first time reported the presence of Candida californica in a New Zealand vineyard. A later study demonstrated how environmental conditions had more impact on the bacterial populations as compared to the fungal, over the course of a complete alcoholic fermentation period [ 20 ]. However, each of these studies analyzed only a single vintage and thus, we are currently unable to tell if such changes to the microbial community are consistent over two or more vintages.…”

Yeast competition during alcoholic fermentation of agave. Its comprehension as a way to reach sustainable mezcal production

“…In other words, the region of origin and arrangement of the yeast community has a significant impact on the chemical composition of the resulting wines, including the concentration of volatile aroma compounds, the efficiency of the conversion of sugar to ethanol, and the concentration of residual sugar (Hawkins et al ., 2023). Even the diversity and dynamics of microbial populations are affected if fermentation occurs the vineyard or in the winery (Ohwofasa et al ., 2023).…”