2022
DOI: 10.3390/fermentation8070324
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Wine Microbial Consortium: Seasonal Sources and Vectors Linking Vineyard and Winery Environments

Abstract: Winemaking involves a wide diversity of microorganisms with different roles in the process. The wine microbial consortium (WMC) includes yeasts, lactic acid bacteria and acetic acid bacteria with different implications regarding wine quality. Despite this technological importance, their origin, prevalence, and routes of dissemination from the environment into the winery have not yet been fully unraveled. Therefore, this study aimed to evaluate the WMC diversity and incidence associated with vineyard environmen… Show more

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Cited by 15 publications
(6 citation statements)
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References 57 publications
(89 reference statements)
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“…Wine production is a complex process that involves a wide variety of biotic and abiotic factors. An important parameter with a high impact on wine quality is the microbial community involved in sugar fermentation [ 1 ]. The grapes phyllosphere includes yeasts, bacteria, and filamentous fungal strains.…”
Section: Introductionmentioning
confidence: 99%
“…Wine production is a complex process that involves a wide variety of biotic and abiotic factors. An important parameter with a high impact on wine quality is the microbial community involved in sugar fermentation [ 1 ]. The grapes phyllosphere includes yeasts, bacteria, and filamentous fungal strains.…”
Section: Introductionmentioning
confidence: 99%
“…Crinitomyces flavificans was isolated from food waste and river water [78] . Sporopachydermia lactativora was isolated from Antarctic seawater, buffalo feces, and has been reported as a contaminant yeast in wine production [77] , [79] , [80] while Wickerhamiella infanticola was isolated from insects in a vineyard, an infant ear, and fish intestines [81] – [83] .…”
Section: Discussionmentioning
confidence: 99%
“…The diversity of the grape microbiota has long been studied using culture-dependent techniques ( Barata et al, 2012 ; La Hens et al, 2014 ; Takahashi et al, 2014 ; Testa et al, 2014 ; Camilo et al, 2022 ), which have the disadvantage of being limited by the cultivability of microorganisms ( Cocolin et al, 2013 ). Indeed, although these techniques are widely used for rapid and sensitive profiling of microbial communities, they are unable to detect a significant fraction of the microbial species present on grapes as rare taxa, low-abundance taxa and living but non-viable microorganisms ( Bodor et al, 2020 ).…”
Section: Introductionmentioning
confidence: 99%