Microbial diversity of the soil, rhizosphere and wine from an emerging wine-producing region of Argentina

Rivas, Gabriel Alejandro; Semorile, Liliana; Delfederico, Lucrecia

doi:10.1016/j.lwt.2021.112429

Cited by 16 publications

(10 citation statements)

References 39 publications

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“…The relative abundances of Gluconobacter and Komagataeibacter in the middle and later stages of fermentation by the four strains were relatively low. This may be because the predominant commercial high-activity Saccharomyces certainly inhibited the growth of acid-producing bacteria in microflora [ 25 , 26 , 27 ]. The relative abundance of Lactobacillus increased obviously on day 4 for each fermented sample, and the highest abundance was found in E4d.…”

Section: Resultsmentioning

confidence: 99%

Effect of Commercial Yeast Starter Cultures on Cabernet Sauvignon Wine Aroma Compounds and Microbiota

Wang

Chen

et al. 2022

Foods

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Commercial Saccharomyces cerevisiae plays an important role in the traditional winemaking industry. In this study, the correlation of microbial community and aroma compound in the process of alcohol fermentation of Cabernet Sauvignon by four different commercial starters was investigated. The results showed that there was no significant difference in the fermentation parameters of the four starters, but there were differences in microbial diversity among the different starters. The wine samples fermented by CEC01 had higher microbial abundance. GC-MS detected a total of 58 aromatic compounds from the fermentation process by the experimental yeasts. There were 25 compounds in the F6d variant, which was higher than in other samples. The PCA score plot showed that 796 and F15 yeast-fermented wines had similar aromatic characteristic compositions. According to partial least squares (PLS, VIP > 1.0) analysis and Spearman’s correlation analysis, 11, 8, 8 and 10 microbial genera were identified as core microorganisms in the fermentation of 796, CEC01, CECA and F15 starter, respectively. Among them, Leuconostoc, Lactobacillus, Sphingomonas and Pseudomonas played an important role in the formation of aroma compounds such as Ethyl caprylate, Ethyl caprate and Ethyl-9-decenoate. These results can help us to have a better understanding of the effects of microorganisms on wine aroma and provide a theoretical basis for improving the flavor quality of Cabernet Sauvignon wine.

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Section: Resultsmentioning

confidence: 99%

Effect of Commercial Yeast Starter Cultures on Cabernet Sauvignon Wine Aroma Compounds and Microbiota

Wang

Chen

et al. 2022

Foods

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“…Wei et al (2018) showed that Ascomycota, Tetracladium, Sordariales and Geomyces were the predominant fungi genera in soil samples obtained from three winery regions in Xinjiang Province (China). Rivas et al (2022) demonstrated that a predominance of the phyla Proteobacteria and Actinobacteria for the bacteria in the soil and rhizosphere samples and Ascomycota and Basidiomycota were the most abundant phyla for the fungal communities in considered re-emerging grapevines in Argentine. From these findings, the soil microbial communities from different regions had a large differences, which mainly related to the geography, local climatic conditions and viticultural practice as the previous study reported.…”

Section: Discussionmentioning

confidence: 97%

Comparative Study on Microbial Communities of Soil, Grape Must and Wine Fermentation of Cabernet Sauvignon Inoculated with three Commercial Yeast of Saccharomyces cerevisiae

Li¹,

Shi²,

Liu³

et al. 2021

American Journal of Biochemistry and Biotechnology

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This study examined the microbial diversity in soil, grape must and wine fermentation of Cabernet Sauvignon inoculated with three different starters (S01: Xinjiang Saccharomyces cerevisiae CEC01; SCA: Ningxia Saccharomyces cerevisiae CECA; S96: Saccharomyces cerevisiae AWRI 796) using a high-throughput sequencing technique. The results showed that 227 bacterial genera and 20 fungi genera were shared in all samples, consisting of Saccharomyces, Filobasidium, Colletotrichum, Alternaria by Venn diagram analysis. Principle component analysis showed the microbiota structures between S01, SCA and S96 fermentation were similar, the major bacterial genera were Pseudomonas, unclassified_f_Enterobacteriaceae and Lactobacillus, whereas the major fungi genus was Saccharomyces. The biomarkers of bacterial genera in S01, SCA and S96 groups were detected using LEfSe analysis, in which Komagataeibacter, Micromonospora, Streptomyces, Brevibacterium and Agromyces were core microorganisms in the S01 group, SCA fermentation increased the relative abundance of Lactobacillus and Oenococcus, family Ruminococcaceae was dominant in the S96 group. The distinctions in fungi communities between S01, SCA and S96 group were not observed during the fermentation. Understanding of microbial diversity could aid to promote the formation of regional characteristics and the development of high-quality wines through the management of existing microorganisms in future.

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“…(I. liriodendri, in particular), is responsible for root necrotic lesions, with a reduction in root biomass, besides other symptoms that include reduction of internodes, loss of vigor, patchy foliage and smaller leaves (Bleach et al, 2021). The fungal genus Ilyonectria is found in many metabarcoding analyses of vineyard soil because it can persist for several years after the removal of infected vines (Brito et al, 2019;Deyett and Rolshausen, 2020;Liu and Howell, 2021;Rivas et al, 2022). Several fungal genera associated with grapevine trunk diseases (Botryosphaeria and Diplodia; Section 2.5), Petri disease (Cadophora, Phaeoacremonium and Phaeomoniella) and Diaporthe dieback (Diaporthe) have been detected in asymptomatic root tissues (Deyett and Rolshausen, 2020;Liu and Howell, 2021;Martínez-Diz et al, 2019;Rivas et al, 2022).…”

Section: Recruitment Of the Root Microbiome From The Soil Reservoirmentioning

confidence: 99%

“…The fungal genus Ilyonectria is found in many metabarcoding analyses of vineyard soil because it can persist for several years after the removal of infected vines (Brito et al, 2019;Deyett and Rolshausen, 2020;Liu and Howell, 2021;Rivas et al, 2022). Several fungal genera associated with grapevine trunk diseases (Botryosphaeria and Diplodia; Section 2.5), Petri disease (Cadophora, Phaeoacremonium and Phaeomoniella) and Diaporthe dieback (Diaporthe) have been detected in asymptomatic root tissues (Deyett and Rolshausen, 2020;Liu and Howell, 2021;Martínez-Diz et al, 2019;Rivas et al, 2022). Candidatus phytoplasma spp., the causal agent of bois noir disease, was also detected in healthy root tissues (Marasco et al, 2018), indicating that the root endosphere is a reservoir for latent pathogens (Liu and Howell, 2021;Martínez-Diz et al, 2019).…”

Section: Recruitment Of the Root Microbiome From The Soil Reservoirmentioning

confidence: 99%

The functional microbiome of grapevine throughout plant evolutionary history and lifetime

Fournier

Pellan

Barroso-Bergadà

et al. 2022

Advances in Ecological Research

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Microbial diversity of the soil, rhizosphere and wine from an emerging wine-producing region of Argentina

Cited by 16 publications

References 39 publications

Effect of Commercial Yeast Starter Cultures on Cabernet Sauvignon Wine Aroma Compounds and Microbiota

Effect of Commercial Yeast Starter Cultures on Cabernet Sauvignon Wine Aroma Compounds and Microbiota

Comparative Study on Microbial Communities of Soil, Grape Must and Wine Fermentation of Cabernet Sauvignon Inoculated with three Commercial Yeast of Saccharomyces cerevisiae

The functional microbiome of grapevine throughout plant evolutionary history and lifetime

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