Microbiota of different wine grape berries

Abstract

The wine grape berries share a complex microbial ecology including filamentous fungi, yeasts and bacteria. The microbiota reveals different physiological characteristics and depends on the grape ripening stage and the availability of nutrients with different effect on wine production. The microbiota of grape berries (n = 12) was isolated and identified in the present study. The samples were collected in September 2018. Grape berries were obtained from Vrbovo vineyard located in Slovakia. The grape berries investigated belonged to Blue Frankish, Cabernet Sauvignon, Chardonnay, Dornfelder, Feteasca regala, Green Veltliner, Irsai Oliver, Mūller Thurgau, Pálava, Pinot Blanc, Rhinriesling and Welschriesling varieties. The microorganisms were cultivated on Malt extract agar (MEA) at 25 °C for five days in aerobically for microscopic filamentous fungi and Tryptone Soya agar (TSA) at 37 °C for 24 – 48 h aerobically for bacteria and yeasts. Total bacterial counts on different wine grape berries ranged from 2.57 ±0.09 in Chardonnay to 4.39 ±0.21 log CFU.g-1 in Pálava. Microscopic filamentous fungi count ranged from 1.18 ±0.03 in Blue Frankish to 2.60 ±0.17 log CFU.g-1 in Welschriesling. MALDI-TOF MS Biotyper mass spectrometry was used for identification of microorganisms (bacteria and yeasts) and microscopic filamentous fungi with manuals. The most identified microscopic fungal species was Alternaria sp., for yeasts Issatchenkia orientalis and Leuconostoc mesenteroides subsp. mesenteroides for bacteria.

Spatiotemporal Dynamics of Assyrtiko Grape Microbiota

“…Furthermore, the genus Bacillus, which has been described to stimulate plant growth and health [49], belongs to the core bacterial microbiome of Assyrtiko (Figure 4). This finding comes in accordance with other studies in which Bacillus was consistently detected in all samples using both high-throughput sequencing [37,50] and culture-dependent [49,51] methods. Furthermore, our analysis revealed a high abundance of the Oxalobacteraceae family, a member of the Burkholderiales order, in the Thessaloniki 2020.…”

Mycocenosis of Grape Berries Cultivated in the Central Slovak Wine Region

“…Alternaria spp. represent the most common species occurring on grape berry skin (Kačániová et al, 2019) in particular during the pea berry and early veraison stages, while at harvest the frequencies of these species drastically decrease (Serra et al, 2005) what did not correspond with our results. All samples were colonized by genus Alternaria (100% IF), whereas in most samples, Alternaria reached the highest numbers except for two -Alibernet (10) from Selešťany, where the genus Cladosporium dominated, and Cabernet Sauvignon (6) from Čebovce, where the species Aspergillus section Nigri dominated.…”

Population Dynamics and Yeast Diversity in Early Winemaking Stages without Sulfites Revealed by Three Complementary Approaches

“…This approach based on PCR analysis and DNA sequencing is time-consuming. Recently, MALDI-TOF MS has been demonstrated to be a rapid and cost-effective tool for the identification of wine yeast at the species level [26,29,33]. In this study, species identification by MALDI-TOF MS was validated for 66% of wine yeast isolated at the prefermentary or beginning of alcoholic fermentation stages, in comparison with 26S rDNA sequencing.…”

“…In oenology, several studies have aimed to optimize protein extraction protocols, improve yeast identification by creating specific wine microorganism databases [28], or obtain finer identification by the extraction of high mass range moieties [29]. MALDI-TOF MS Biotyper has been used to differentiate oenological yeast at the genus or species level, such as Saccharomyces [30], to identify different groups of Saccharomyces cerevisiae [31,32], and to describe the grape berry microbiota [33]. However, it has been applied little until now for describing the yeast diversity of a must or wine-related environment, and some wine yeast species have not yet been identified due to their absence from the Biotyper database [34].…”