The Microbial Terroir of the Nemea Zone Agiorgitiko cv.: A First Metataxonomic Approach

Κάζου, Μαρία; Pagiati, Lena; Ḏotsika, Elissavet; Proxenia, Niki; Kotseridis, Yorgos; Tsakalidou, Effie

doi:10.1155/2023/8791362

Cited by 3 publications

(1 citation statement)

References 84 publications

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“…In fact, both PCoA and sPLS-DA analyses showed that samples are mainly grouped according to the VL ( Figure 5 ). These results are consistent with those reported in other studies where it was demonstrated that the diversity of the microbial community is influenced by geographical location of vineyards ( Bokulich et al, 2014 ; Mezzasalma et al, 2017 ; Kioroglou et al, 2019 ; Papadopoulou et al, 2022 ; Kazou et al, 2023 ). Similar results were also obtained by other authors who have reported that VL has a greater impact on the fungal community than the state of ripeness ( Kioroglou et al, 2019 ).…”

Section: Discussionsupporting

confidence: 93%

Diversity of fungal communities on Cabernet and Aglianico grapes from vineyards located in Southern Italy

Iorizzo,

Bagnoli,

Vergalito

et al. 2024

Front. Microbiol.

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Grape-associated microbial community is influenced by a combination of viticultural, climatic, pedological and anthropological factors, collectively known as terroir. Therefore, grapes of the same cultivar grown in different areas can be appreciated for their distinctive biogeographic characteristics. In our previous study, we showed that the phenotypic response of Aglianico and Cabernet grapevines from Molise and Sicily regions is significantly influenced by the prevailing pedoclimatic conditions, particularly soil physical properties. However, the scale at which microbial communities differ could be important in clarifying the concept of terroir, including whether it is linked to the grape variety present in a particular vineyard. To explore this further, in the research presented here, a comparative study on the fungal communities inhabiting the berry surfaces of Cabernet and Aglianico cultivars was conducted on different vineyards located in Southern Italy (Molise, Sicily and Campania regions, the first two of which had been involved in our previous study) by using high-throughput sequencing (HTS) and multivariate data analysis. The descriptive approach through relative abundance analysis showed the most abundant phyla (Ascomycota, Basidiomycota, and Chytridiomycota), families (Cladosporiaceae, Saccotheciaceae, Pleosporaceae, Saccharomycodaceae, Sporidiobolaceae, Didymellaceae, Filobasidiaceae, Bulleribasidiaceae, and Saccharomycetaceae) and genera (Cladosporium, Aureobasidium, Alternaria, Stemphylium and Filobasidium) detected on grape berries. The multivariate data analysis performed by using different packages (phyloseq, Vegan, mixOmics, microbiomeMarker and ggplot2) highlighted that the variable “vineyard location” significantly affect the fungal community, while the variable “grape variety” has no significant effect. Thus, some taxa are found to be part of specific vineyard ecosystems rather than specific grape varieties, giving additional information on the microbial contribution to wine quality, thanks to the presence of fermentative yeasts or, conversely, to the involvement in negative or detrimental roles, due to the presence of grape-deriving fungi implied in the spoilage of wine or in grapevine pathogenesis. In this connection, the main functions of core taxa fungi, whose role in the vineyard environment is still poorly understood, are also described.

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Section: Discussionsupporting

confidence: 93%

Diversity of fungal communities on Cabernet and Aglianico grapes from vineyards located in Southern Italy

Iorizzo,

Bagnoli,

Vergalito

et al. 2024

Front. Microbiol.

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Chemical and sensory differentiation of Nemea PDO sub-zones wines: two vintages experiment

Miliordos,

Goulioti,

Lola

et al. 2024

Ciência Téc. Vitiv.

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Theoretical representation of wine is important for producers, with implications in a technical context. Understanding the correlation between wine characteristics and terroir involves emphasizing typicality and linking it to sensory interpretation. Within this research, the adaptable nature of the indigenous red grape variety ‘Agiorgtiko’, well-known for its role in producing PDO wines, was examined both chemically and sensorially. Wine PDOs are based on their place of origin and technical product specifications. A total of ten vineyards located in a dry region were carefully chosen to vinify their grapes at three distinct elevation tiers (low 300-600 m, medium 600-900 m, and high 900-1250 m) over two consecutive vintages (2019-2020). Classical oenological analyses were performed based on the International Organisation of Vine and Wine analytical methods. Phenolic content and color parameters were investigated by spectrophotometric methods and volatile compounds of the wine aroma, such as the esters, higher alcohols and acids, were analyzed by GC/MS. Descriptive sensory analysis was carried out by a trained panel for all produced wines. The findings revealed variations in volatile compounds among wines, that were primarily influenced by grape provenance, which in turn shaped unique compositional and sensory characteristics. Multivariate analysis of the analytes determined proved that vineyards located at the sub-zone with higher altitudes were clearly separated from the other two zones. Notably, the presence of some volatile compounds in wines was indeed impacted by grape origin. In essence, this research illustrated how the sensory attributes of ‘Agiorgitiko’ wines could be changed by diverse terroir elements within the designated Nemea wine region.

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Determination of the polyphenolic content and the antioxidant activities of four indigenous Greek red and white wine varieties

Tekos,

Gkasdrogka,

Vardakas

et al. 2023

Int J Funct Nutr

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Greece has a long history in viticulture and vinification, cultivating indigenous and imported grape varietals for the production of fine wines. The dominant Greek red grape varieties are Xinomavro and Agiorgitiko, while the most recognizable Greek white grape varieties are Assyrtiko and Malagouzia. In the present study, the biological activities of monovarietal wines, derived from the aforementioned indigenous Greek grape varieties, were investigated by evaluating their polyphenolic content and antioxidant potency in vitro, using a well-established panel of cell-free assays. According to the results obtained, the red wines contained higher levels of polyphenolic compounds and exhibited more prominent antioxidant activities than the white wines. Among the different wine varieties, Xinomavro was the most potent, exhibiting a high concentration of polyphenols and notable antioxidant properties, whereas Malagouzia was the least efficacious. Finally, the correlation analysis between the total polyphenolic content and antioxidant capacity of the red and white wine varieties revealed a proportional correlation in almost all cases, indicating that the antioxidant activities strongly correlated with the phenolic content. Overall, the findings of the present study suggest that the monovarietal wines of these indigenous Greek grape varieties, and particularly Xinomavro, are highly bioactive, and their moderate consumption may be associated with health-promoting effects.

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The Microbial Terroir of the Nemea Zone Agiorgitiko cv.: A First Metataxonomic Approach

Cited by 3 publications

References 84 publications

Diversity of fungal communities on Cabernet and Aglianico grapes from vineyards located in Southern Italy

Diversity of fungal communities on Cabernet and Aglianico grapes from vineyards located in Southern Italy

Chemical and sensory differentiation of Nemea PDO sub-zones wines: two vintages experiment

Determination of the polyphenolic content and the antioxidant activities of four indigenous Greek red and white wine varieties

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