Investigating the impact of regionality on the sensorial and chemical aging characteristics of Pinot noir grown throughout the U.S. West coast

Cantu, Annegret; Lafontaine, Scott; Frias, Isadora; Sokolowsky, Martina; Yeh, Alexander; Lestringant, Pauline; Hjelmeland, Anna K.; Byer, Shelby; Heymann, Hildegarde; Runnebaum, Ron C.

doi:10.1016/j.foodchem.2020.127720

Cited by 17 publications

(32 citation statements)

References 36 publications

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“…In the 2017 and 2019 vintages, we further profiled two primary fermentations from each site using RNA sequencing approaches to perform gene expression analyses at multiple fermentation timepoints. We performed all grape processing and temperature-controlled fermentations at the UC Davis Teaching & Research Winery to standardize vinification and minimize contributions from other factors (winery and winemaker) to the microbiome and transcriptome (48)(49)(50).…”

Section: Resultsmentioning

confidence: 99%

“…These genes were mostly associated with the Ehrlich pathway (site mean = 8.1 genes, SD = 2; region mean = 9 genes, SD = 1.7) and with volatile sulfur formation (site mean = 6.3 genes, SD = 1.6; region mean = 5.1 genes, SD = 1.4). Given that genes in these pathways were detectable as indicators of both region and site, site-variable expression of these genes could contribute to region- and vineyard-specific wine flavor profiles detected in wines from these vineyards in previous vintages (48). At this time, it remains unknown what factors cause these flavor-associated genes to differ between fermentations.…”

Section: Resultsmentioning

confidence: 99%

“…The winemaking protocol has been described previously (48, 49), but the relevant parts are reproduced with some added details below. The grapes used in this study originated from 15 vineyards in eight American Viticultural Areas in California and Oregon, U.S.A. All grapes were Vitis vinifera L. cv.…”

Section: Methodsmentioning

confidence: 99%

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Transcriptomics provides a genetic signature of vineyard site with insight into vintage-independent regional wine characteristics

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Montpetit

Byer

et al. 2021

Preprint

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In wine fermentations, the metabolic activity of both Saccharomyces cerevisiae and non-Saccharomyces organisms impact wine chemistry. Ribosomal DNA amplicon sequencing of grape musts has demonstrated that microorganisms occur non-randomly and are associated with the vineyard of origin, suggesting a role for the vineyard, grape, and wine microbiome in shaping wine fermentation outcomes. We used ribosomal DNA amplicon sequencing of grape must and RNA sequencing of primary fermentations to profile fermentations from 15 vineyards in California and Oregon across two vintages. We find that the relative abundance of fungal organisms detected by ribosomal DNA amplicon sequencing did not correlate with transcript abundance from those organisms within the RNA sequencing data, suggesting that the majority of the fungi detected in must by ribosomal DNA amplicon sequencing are not active during these inoculated fermentations. Additionally, we detect genetic signatures of vineyard site and region during fermentation that are predictive for each vineyard site, identifying nitrogen, sulfur, and thiamine metabolism as important factors for distinguishing vineyard site and region.ImportanceThe wine industry generates billions of dollars of revenue annually, and economic productivity is in part associated with regional distinctiveness of wine sensory attributes. Microorganisms associated with grapes and wineries are influenced by region of origin, and given that some microorganisms play a role in fermentation, it is thought that microbes may contribute to the regional distinctiveness of wine. We show that while the presence of microbial DNA is associated with wine region and vineyard site, the presence of microbial DNA is not associated with gene expression of those microorganisms during fermentation. We further show that detected gene expression signatures associated with wine region and vineyard site provide a means to address differences in fermentations that may drive regional distinctiveness.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

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Transcriptomics provides a genetic signature of vineyard site with insight into vintage-independent regional wine characteristics

Reiter

Montpetit

Byer

et al. 2021

Preprint

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“…The winemaking protocol has been described previously (9,62) Samples were stored at -80°C until RNA extraction.…”

Section: Sampling Sequencing and Preprocessing Of Wine Fermentation mentioning

confidence: 99%

“…The chemical and biological diversity of grape musts is in large part a reflection of biotic and abiotic pressures encountered by a grapevine during a growing season. For example, wines produced under similar vinification conditions from genetically identical grapes grown in different locations have diverse sensory outcomes (9), many of which are reproducible across multiple vintages (10). After observing diverse sensory outcomes in wines where a consistent variable between fermentations was vineyard location (9), we sought to uncover quantifiable contributions of vineyard site by using S. cerevisiae gene expression as a biosensor to detect differences between fermentations.…”

Section: Introductionmentioning

confidence: 99%

Mapping global shifts inSaccharomyces cerevisiaegene expression across asynchronous time trajectories with diffusion maps

Reiter

Montpetit

Runnebaum

et al. 2021

Preprint

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Grapes grown in a particular geographic region often produce wines with consistent characteristics, suggesting there are site-specific factors driving recurrent fermentation outcomes. However, our understanding of the relationship between site-specific factors, microbial metabolism, and wine fermentation outcomes are not well understood. Here, we used differences in Saccharomyces cerevisiae gene expression as a biosensor for differences among Pinot noir fermentations from 15 vineyard sites. We profiled time series gene expression patterns of primary fermentations, but fermentations proceeded at different rates, making analyzes of these data with conventional differential expression tools difficult. This led us to develop a novel approach that combines diffusion mapping with continuous differential expression analysis. Using this method, we identified vineyard specific deviations in gene expression, including changes in gene expression correlated with the activity of the non-Saccharomyces yeastHanseniaspora uvarum, as well as with initial nitrogen concentrations in grape musts. These results highlight novel relationships between site-specific variables and Saccharomyces cerevisiae gene expression that are linked to repeated wine fermentation outcomes. In addition, we demonstrate that our analysis approach can extract biologically relevant gene expression patterns in other contexts (e.g., hypoxic response of Saccharomyces cerevisiae), indicating that this approach offers a general method for investigating asynchronous time series gene expression data.

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Decoding regional flavor uniqueness of Jiangxiangxing baijiu by comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry combined with quantitative descriptive analysis

He,

Lu,

Zhang

et al. 2024

Food Chemistry Advances

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Investigating the impact of regionality on the sensorial and chemical aging characteristics of Pinot noir grown throughout the U.S. West coast

Cited by 17 publications

References 36 publications

Transcriptomics provides a genetic signature of vineyard site with insight into vintage-independent regional wine characteristics

Transcriptomics provides a genetic signature of vineyard site with insight into vintage-independent regional wine characteristics

Mapping global shifts inSaccharomyces cerevisiaegene expression across asynchronous time trajectories with diffusion maps

Decoding regional flavor uniqueness of Jiangxiangxing baijiu by comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry combined with quantitative descriptive analysis

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