Grape-associated fungal community patterns persist from berry to wine on a fine geographical scale

Abstract

Wine grape fungal community composition is influenced by abiotic factors including geography and vintage. Compositional differences may correlate with different wine metabolite composition and sensory profiles, suggesting a microbial role in the shaping of a wine's terroir, or regional character. While grape and wine-associated fungal community composition has been studied extensively at a regional and sub-regional scale, it has not been explored in detail on fine geographical scales over multiple harvests. Over two years, we examined the fungal communities on Vitis Vinifera cv. Pinot noir grape berry surfaces, in crushed grapes, and in lab spontaneous fermentations from three vineyards within a <1km radius in Canada's Okanagan Valley wine region. We also evaluated the effect of winery environment exposure on fungal community composition by sampling grapes crushed and fermented in the winery at commercial scale. Spatiotemporal community structure was evident among grape berry surface, crushed grape and fermentation samples, with each vineyard exhibiting a distinct fungal community signature. Crushed grape fungal populations were richer in fermentative yeast species compared to grape berry surface fungal populations. Our study suggests that, as on a regional level, fungal populations may contribute to fine-scale -terroir,” with significant implications for single-vineyard wines.

Microbial communities thriving in agave fermentations are locally influenced across diverse biogeographic regions

“…The statistically significant association between bacterial composition and fermentation stage suggested the possible occurrence of an ecological succession throughout agave fermentation, aligning with findings from other fermentation processes , Boynton and Greig 2016, Liu et al 2020, Martiniuk et al 2023). However, in agave fermentations, the changes in fungal composition may be more subtle compared to other systems.…”

“…Changes in the taxonomy of microorganisms also explained some of the discrepancies with previous reports as was the case for Zymomonas. Comparing the microbial diversity of agave fermentations with that of other fermented foods and beverages, the bacterial diversity (Shannon index) is close to average diversity in other fermentations, while fungal diversity is closer to the least diverse environments such as wine fermentations (Leech et al 2020, Kharnaior and Tamang 2023, Martiniuk et al 2023, Qi et al 2023. Overall, our work sets the basis for a more comprehensive understanding of the composition and diversity of the microbial communities responsible for the fermentation needed to produce traditional agave spirits.…”

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

“…In fact, bacterial populations vary greatly between batches of agave juice and during fermentation (Aldrete-Tapia et al, 2019). Martiniuk et al (2023) recently examined fungal communities on the surface of grapes, crushed grapes, and during spontaneous fermentation in Pinot Noir vineyards in British Columbia's Okanagan Valley wine region. The study found that fungal populations varied significantly between vineyards, vineyard blocks, and vintages, with each vineyard displaying a distinctive fungal community signature.…”

Diversity of fungal communities on Cabernet and Aglianico grapes from vineyards located in Southern Italy

“…The grapevine ( Vitis vinifera ) phyllosphere is colonized by bacteria and fungi that substantially modulate grapevine health, fruit development and ripening, as well as the quality of grapes and wine ( Barata et al, 2012 ; Martiniuk et al, 2023 ). The microbiome of a grapevine plant has direct and indirect relationships with its host and specific microbial biodiversity linked to a particular vineyard location is reported to be a crucial aspect, in conjunction with edaphic, climatic and human factors, in the concept of wine terroir ( Gilbert et al, 2014 ).…”