The ecology of wine fermentation: a model for the study of complex microbial ecosystems

Conacher, Cleo G.; Luyt, Natasha Alethea; Naidoo-Blassoples, R K; Rossouw, Debra; Setati, Mathabatha Evodia; Bauer, Florian F.

doi:10.1007/s00253-021-11270-6

Cited by 29 publications

(36 citation statements)

References 156 publications

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Section: Discussionmentioning

confidence: 97%

“…The α-diversity was strongly impacted by the Stage, with a gradual decrease during the maceration process (Conacher et al, 2021). The yeast and filamentous fungi α-diversity have previously been shown to decrease during alcoholic fermentation, with the selection of dominant species (Nisiotou et al, 2007;David et al, 2014;Conacher et al, 2021). Our results showed that a decrease in α-diversity also occurred during prefermentary maceration; different factors, such as semi-anaerobiosis and low temperature (10 • C), can explain the decrease in α-diversity, with the selection of yeast and filamentous fungi that are better suited to this environment.…”

Section: Discussionmentioning

confidence: 99%

“…The indigenous population level of Metschnikowia pulcherrima and Torulaspora delbrueckii was impacted negatively by SO 2 addition at vatting. The first is one of the dominant species in the must, unlike the latter (Bokulich et al, 2014;David et al, 2014;Kecskeméti et al, 2016;Conacher et al, 2021). Non-Saccharomyces yeast is known to be sensitive to SO 2 , unlike Saccharomyces cerevisiae (Divol et al, 2012;Vicente et al, 2020).…”

Section: Yeast and Filamentous Fungi Diversity Were Impacted By The Maturity Level And Treatmentmentioning

confidence: 99%

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Yeast and Filamentous Fungi Microbial Communities in Organic Red Grape Juice: Effect of Vintage, Maturity Stage, SO2, and Bioprotection

Windholtz

Vinsonneau²,

Farris³

et al. 2021

Front. Microbiol.

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Changes are currently being made to winemaking processes to reduce chemical inputs [particularly sulfur dioxide (SO2)] and adapt to consumer demand. In this study, yeast growth and fungal diversity were investigated in merlot during the prefermentary stages of a winemaking process without addition of SO2. Different factors were considered, in a two-year study: vintage, maturity level and bioprotection by the adding yeast as an alternative to SO2. The population of the target species was monitored by quantitative-PCR, and yeast and filamentous fungi diversity was determined by 18S rDNA metabarcoding. A gradual decrease of the α-diversity during the maceration process was highlighted. Maturity level played a significant role in yeast and fungal abundance, which was lower at advanced maturity, while vintage had a strong impact on Hanseniaspora spp. population level and abundance. The presence of SO2 altered the abundance of yeast and filamentous fungi, but not their nature. The absence of sulfiting led to an unexpected reduction in diversity compared to the presence of SO2, which might result from the occupation of the niche by certain dominant species, namely Hanseniaspora spp. Inoculation of the grape juice with non-Saccharomyces yeast resulted in a decrease in the abundance of filamentous fungi generally associated with a decline in grape must quality. Lower abundance and niche occupation by bioprotection agents were observed at the overripened stage, thus suggesting that doses applied should be reconsidered at advanced maturity. Our study confirmed the bioprotective role of Metschnikowia pulcherrima and Torulaspora delbrueckii in a context of vinification without sulfites.

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Section: Discussionmentioning

confidence: 97%

Section: Discussionmentioning

confidence: 99%

Section: Yeast and Filamentous Fungi Diversity Were Impacted By The Maturity Level And Treatmentmentioning

confidence: 99%

See 1 more Smart Citation

Yeast and Filamentous Fungi Microbial Communities in Organic Red Grape Juice: Effect of Vintage, Maturity Stage, SO2, and Bioprotection

Windholtz

Vinsonneau²,

Farris³

et al. 2021

Front. Microbiol.

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“…For these reasons, the practice of controlled fermentation widespread since the 1970s, through the inoculum of pure S. cerevisiae starter cultures, quickly established a predictable process with a dominant yeast population carrying out well-managed, certain, and reliable results [ 1 ]. If the advantages correlated to pure wine fermentation such as the process management and quality of the final wine, the massive and widespread use of commercial S. cerevisiae strains reduce the microbial biodiversity of the process with a consequent reduction in wine complexity [ 2 ]. Indeed, the sensory profile of wines produced by monoculture-inoculated fermentations differs substantially from wines spontaneously fermented.…”

Section: Introductionmentioning

confidence: 99%

Yeast Interactions and Molecular Mechanisms in Wine Fermentation: A Comprehensive Review

Comitini

Agarbati

Canonico

2021

IJMS

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Wine can be defined as a complex microbial ecosystem, where different microorganisms interact in the function of different biotic and abiotic factors. During natural fermentation, the effect of unpredictable interactions between microorganisms and environmental factors leads to the establishment of a complex and stable microbiota that will define the kinetics of the process and the final product. Controlled multistarter fermentation represents a microbial approach to achieve the dual purpose of having a less risky process and a distinctive final product. Indeed, the interactions evolved between microbial consortium members strongly modulate the final sensorial properties of the wine. Therefore, in well-managed mixed fermentations, the knowledge of molecular mechanisms on the basis of yeast interactions, in a well-defined ecological niche, becomes fundamental to control the winemaking process, representing a tool to achieve such objectives. In the present work, the recent development on the molecular and metabolic interactions between non-Saccharomyces and Saccharomyces yeasts in wine fermentation was reviewed. A particular focus will be reserved on molecular studies regarding the role of nutrients, the production of the main byproducts and volatile compounds, ethanol reduction, and antagonistic actions for biological control in mixed fermentations.

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“…5 ). The technological challenges to be overcome in the construction of such a synthetic metagenome offers unique learning opportunities that could expand our understanding of keystone taxa as drivers of microbiome structure and functioning, how to use metabolic networks to resolve ecological properties of microbiomes in different terroirs (Roume et al 2015 , Banerjee et al 2018 , Belda et al 2021 , Conacher et al 2021 ).…”

Section: Synthetic Metagenomes Encapsulating Ecosystems In a Cellmentioning

confidence: 99%

Visualizing the next frontiers in wine yeast research

Pretorius

2022

FEMS Yeast Research

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A range of game-changing biodigital and biodesign technologies are coming of age all around us, transforming our world in complex ways that are hard to predict. Not a day goes by without news of how data-centric engineering, algorithm-driven modelling and biocyber technologies—including the convergence of artificial intelligence, machine learning, automated robotics, quantum computing, and genome editing—will change our world. If we are to be better at expecting the unexpected in the world of wine, we need to gain deeper insights into the potential and limitations of these technological developments and advances along with their promise and perils. This article anticipates how these fast-expanding bioinformational and biodesign toolkits might lead to the creation of synthetic organisms and model systems, and ultimately new understandings of biological complexities could be achieved. Four future frontiers in wine yeast research are discussed in this article: the construction of fully synthetic yeast genomes, including minimal genomes; supernumerary pan-genome neochromosomes; synthetic metagenomes; and synthetic yeast communities. These four concepts are at varying stages of development with plenty of technological pitfalls to overcome before such model chromosomes, genomes, strains and yeast communities could illuminate some of the ill-understood aspects of yeast resilience, fermentation performance, flavour biosynthesis, and ecological interactions in vineyard and winery settings. From a winemaker's perspective, some of these ideas might be considered as far-fetched and, as such, tempting to ignore. However, synthetic biologists know that by exploring these futuristic concepts in the laboratory could well forge new research frontiers to deepen our understanding of the complexities of consistently producing fine wines with different fermentation processes from distinctive viticultural terroirs. As the saying goes in the disruptive technology industry, it take years to create an overnight success. The purpose of this article is neither to glorify any of these concepts as a panacea to all ills nor to crucify them as a danger to winemaking traditions. Rather, this article suggests that these proposed research endeavours deserve due consideration because they are likely to cast new light on the genetic blind spots of wine yeasts and how they interact as communities in vineyards and wineries. Future-focussed research is, of course, designed to be subject to revision as new data and technologies become available. Successful dislodging of old paradigms with transformative innovations will require open-mindedness and pragmatism, not dogmatism―and this can make for a catch-22 situation in an archetypal traditional industry, such as the wine industry, with its rich territorial and socio-cultural connotations.

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The ecology of wine fermentation: a model for the study of complex microbial ecosystems

Cited by 29 publications

References 156 publications

Yeast and Filamentous Fungi Microbial Communities in Organic Red Grape Juice: Effect of Vintage, Maturity Stage, SO2, and Bioprotection

Yeast and Filamentous Fungi Microbial Communities in Organic Red Grape Juice: Effect of Vintage, Maturity Stage, SO2, and Bioprotection

Yeast Interactions and Molecular Mechanisms in Wine Fermentation: A Comprehensive Review

Visualizing the next frontiers in wine yeast research

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