The establishment of a fungal consortium in a new winery

Abstract

The biodiversity and evolution of fungal communities were monitored over a period of 3 vintages in a new winery. Samples were collected before grape receipt and 3 months after fermentation from 3 different wine related environments (WRE): floor, walls and equipment and analyzed using Illumina Mi-Seq. Genera of mold and filamentous fungi (294), non-enological (10) and wine-associated yeasts (25) were detected on all WREs before the arrival of the first harvest. Among them, genera like Alternaria and Aureobasidium persisted during two vintages. Therefore, these genera are not specific to winery environment and appear to be adapted to natural or anthropic environments due to their ubiquitous character. Some genera like Candida were also detected before the first harvest but only on one WREs, whereas, on the other WREs they were found after the harvest. The ubiquitous character and phenotypic traits of these fungal genera can explain their dynamics. After the first harvest and during 3 vintages the initial consortium was enriched by oenological genera like Starmerella introduced either by harvest or by potential transfers between the different WREs. However, these establishing genera, including Saccharomyces, do not appear to persist due to their low adaptation to the stressful conditions of winery environment.

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

“…Microbial biogeography of wine has been documented in globally distributed appellations (4,7,8,(14)(15)(16)(17)(18)(19)(20)(21), and has been correlated with wine fermentation outcomes (15,22). In inoculated co-cultures, non-Saccharomyces microorganisms both contribute to fermentation and change the behavior of the dominant fermenter S. cerevisiae, leading to measurable differences in wine aroma and composition (36)(37)(38).…”

“…The persistence of vineyard and winery derived microorganisms throughout the winemaking process, as well as the potential for these organisms to influence grape berry development prior to harvest, has led to the idea that select microorganisms unique to a region or vineyard may contribute to region-specific wine characteristics (12,13). In support of a role of microbial biogeography in regional wine characteristics, microorganisms in vineyards, wineries, and grape musts are known to be associated with their region of origin (4,7,8,(14)(15)(16)(17)(18)(19)(20)(21). Moreover, the abundance of some organisms in grape must correlates with metabolite concentrations in finished wine, further associating microbial biogeography to fermentation outcomes and wine quality (15,22).…”

“…However, complex microbial communities consisting of other eukaryotic microorganisms and bacteria are present, active, and make significant contributions to the wine making process and final product (2)(3)(4)(5)(6). Referred to collectively as non-Saccharomyces organisms, these microbes often originate from the vineyard or the winery itself (7,8). In recognition of the important role these microbes have in wine making, select non-Saccharomyces yeasts are increasingly inoculated into commercial fermentations to impart beneficial properties (e.g.…”

Biodiversity of Oenological Lactic Acid Bacteria: Species- and Strain-Dependent Plus/Minus Effects on Wine Quality and Safety

“…Thus, it is necessary to exert the microbiological control of this biochemical process throughout the winemaking process to guarantee the final product's quality and safety [13]. A composite microbial consortium is implicated in the winemaking process, comprising yeast, bacteria, fungi, and viruses [14][15][16]. Concerning LAB, they are indeed present on both grape skins and cellar environment equipment [17], but the operators can directly inoculate them by the addition of selected starter cultures [18].…”

Transcriptomics Provides a Genetic Signature of Vineyard Site and Offers Insight into Vintage-Independent Inoculated Fermentation Outcomes

“…However, complex microbial communities consisting of other eukaryotic microorganisms and bacteria are present and active and make significant contributions to the wine-making process and final product (2)(3)(4)(5)(6). Referred to collectively as non-Saccharomyces organisms, these microbes often originate from the vineyard or the winery itself (7,8). In recognition of the important role these microbes have in wine making, selected non-Saccharomyces yeasts are increasingly being inoculated into commercial fermentations to impart beneficial properties (e.g., bioprotection, lower ethanol, or distinct sensory characteristics) (9).…”