Vineyard ecosystems are structured and distinguished by fungal communities impacting the flavour and quality of wine

AbstractThe flavours of foods and beverages are formed by the agricultural environment where the plants are grown. In the case of wine, the location and environmental features of the vineyard site imprint the wine with distinctive aromas and flavours. Microbial growth and metabolism play an integral role in wine production from the vineyard to the winery, by influencing grapevine health, wine fermentation, and the flavour, aroma and quality of finished wines. The mechanism by which microbial distribution patterns drive wine metabolites is unclear and while flavour has been correlated with bacterial composition for red wines, bacterial activity provides a minor biochemical conversion in wine fermentation. Here, we collected samples across six distinct winegrowing areas in southern Australia to investigate regional distribution patterns of both fungi and bacteria and how this corresponds with wine aroma compounds. Results show that soil and must microbiota distinguish winegrowing regions and are related to wine chemical profiles. We found a strong relationship between microbial and wine metabolic profiles, and this relationship was maintained despite differing abiotic drivers (soil properties and weather/ climatic measures). Notably, fungal communities played the principal role in shaping wine aroma profiles and regional distinctiveness. We found that the soil microbiome is a potential source of grape- and must-associated fungi, and therefore the weather and soil conditions could influence the wine characteristics via shaping the soil fungal community compositions. Our study describes a comprehensive scenario of wine microbial biogeography in which microbial diversity responds to surrounding environments and ultimately sculpts wine aromatic characteristics. These findings provide perspectives for thoughtful human practices to optimise food and beverage flavour and composition through understanding of fungal activity and abundance.

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The Fungal Microbiome Is an Important Component of Vineyard Ecosystems and Correlates with Regional Distinctiveness of Wine

mSphere ◽

10.1128/msphere.00534-20 ◽

2020 ◽

Vol 5 (4) ◽

Cited By ~ 2

Author(s):

Di Liu ◽

Qinglin Chen ◽

Pangzhen Zhang ◽

Deli Chen ◽

Kate S. Howell

Keyword(s):

Regional Distribution ◽

Distribution Patterns ◽

Food Composition ◽

Wine Fermentation ◽

Fungal Communities ◽

Soil Microbiome ◽

Wine Production ◽

Microbial Distribution ◽

Integral Role ◽

Fungal Microbiome

ABSTRACT The flavors of fermented plant foods and beverages are formed by microorganisms, and in the case of wine, the location and environmental features of the vineyard site also imprint the wine with distinctive aromas and flavors. Microbial growth and metabolism play an integral role in wine production, by influencing grapevine health, wine fermentation, and the flavor, aroma, and quality of finished wines. The contributions by which microbial distribution patterns drive wine metabolites are unclear, and while flavor has been correlated with fungal and bacterial composition for wine, bacterial activity provides fewer sensorially active biochemical conversions than fungi in wine fermentation. Here, we collected samples across six distinct wine-growing areas in southern Australia to investigate regional distribution patterns of fungi and bacteria and the association with wine chemical composition. Results show that both soil and must microbiota distinguish wine-growing regions. We found a relationship between microbial and wine metabolic profiles under different environmental conditions, in particular measures of soil properties and weather. Fungal communities are associated with wine regional distinctiveness. We found that the soil microbiome is a source of grape- and must-associated fungi and suggest that weather and soil could influence wine characteristics via the soil fungal community. Our report describes a comprehensive scenario of wine microbial biogeography where microbial diversity responds to the surrounding environment and correlates with wine composition and regional characteristics. These findings provide perspectives for thoughtful human practices to optimize food composition through understanding fungal activity and abundance. IMPORTANCE The composition of soil has long been thought to provide wine with characteristic regional flavors. Here, we show that for vineyards in southern Australia, the soil fungal communities are of primary importance for the aromas found in wines. We propose a mechanism by which fungi can move from the soil through the vine.

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Community succession of the grapevine fungal microbiome in the annual growth cycle

10.1101/2020.05.03.075457 ◽

2020 ◽

Cited By ~ 2

Author(s):

Di Liu ◽

Kate Howell

Keyword(s):

Temporal Dynamics ◽

Growth Cycle ◽

Development Stage ◽

Annual Growth ◽

Fungal Communities ◽

Soil Microbiome ◽

Wine Aroma ◽

Community Succession ◽

Wine Production ◽

Core Microbiome

SummaryMicrobial ecology is an integral component of wine production. From the vineyard to the winery, microbial activity influences grapevine health and productivity, conversion of sugar to ethanol during fermentation, wine aroma production, wine quality and distinctiveness. Fungi in the vineyard ecosystem are not well described. Here, we characterised the spatial and temporal dynamics of fungal communities associated with the grapevine (grapes, flowers, leaves, and roots) and soils over an annual growth cycle in two vineyards to investigate the influences of grape habitat, plant developmental stage (flowering, fruit set, veraison, and harvest), vineyards, and climatic conditions. Fungi were influenced by both the grapevine habitat and plant development stage. The core microbiome was prioritised over space and time, and the identified core members drove seasonal community succession. The development stage of veraison, where the grapes undergo a dramatic change in metabolism and start accumulating sugar, displayed a distinct shift in fungal communities. Co-occurrence networks showed strong correlations between the plant microbiome, the soil microbiome, and weather indices. Our study describes the complex ecological dynamics that occur in microbial assemblages over a growing season and highlight the importance of core community succession in vineyards. In addition to enriching our understanding of how plants and microbes interact, these findings may provide insights to craft wine regional distinctiveness and cope with global climate change.

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THE STUDY ON TA VAT WINE PRODUCTION FROM SUGAR PALM (ARENGA PINNATA) SAP

HUE UNIVERSITY JOURNAL OF SCIENCE AGRICULTURE AND RURAL DEVELOPMENT ◽

10.26459/jard.v83i5.3080 ◽

2014 ◽

Vol 83 (5) ◽

Author(s):

Nguyễn Thị Hồng Thu ◽

Đặng Minh Nhật ◽

Nguyễn Hoàng Dung

Keyword(s):

Room Temperature ◽

Fermentation Process ◽

Inoculum Size ◽

Wine Fermentation ◽

Wine Production ◽

Factors Affecting ◽

Natural Fermentation ◽

Tropical Asia ◽

Best Parameters

Sugar palm (Arenga pinnata) is a feather palm native to tropical Asia. In Vietnam, it is named Búng Báng or Đoác and grown only on the highlands in the central or northern part of Vietnam. It is utilized for many purposes, especially for Ta Vat wine production - a characteristic and unique product of Co Tu ethnic minority. However, because of the natural fermentation used in the production, the product quality is inconsistent. The purpose of this study was to examine a new procedure of using palm sap for making Ta Vat wine. Some characteristics of the sap, which was collected at Nam Giang district, Quang Nam province are determined, proving the potential of the sap for making wine product. The quality of sap changes quickly at room temperature. At low temperature (4 - 60C), the changes in sap quality are apparently slower. Examining some factors affecting its quality during the wine fermentation process, we determined the best parameters for the fermentation process as follows: inoculum size of 3% with cell density of about 1x108 cells/ml, the addition of the extract from the bark of Ceylon ironwood (Mesua ferrea L.) 4%. Keywords: Arenga pinnata, sap, Ceylon ironwood bark, Mesua ferrea L., wine fermentation.

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Effects of environmental factors on microbiota of fruits and soil of Coffea arabica in Brazil

Scientific Reports ◽

10.1038/s41598-020-71309-y ◽

2020 ◽

Vol 10 (1) ◽

Cited By ~ 3

Author(s):

Tomás Gomes Reis Veloso ◽

Marliane de Cássia Soares da Silva ◽

Wilton Soares Cardoso ◽

Rogério Carvalho Guarçoni ◽

Maria Catarina Megumi Kasuya ◽

...

Keyword(s):

Environmental Factors ◽

Coffea Arabica ◽

Fermentation Process ◽

Fungal Communities ◽

Soil Conditions ◽

Edaphic Factors ◽

Microbial Dna ◽

The Impact ◽

Different Altitudes

Abstract In recent years, several studies have been developed to understand the impact of fermentation on the final quality of coffee and have indicated that postharvest processing could be a determinant of quality. However, a trend has appeared as a scientific counterpoint, indicating that the interactions between soil, fruit, altitude, and slope exposures with respect to the Sun are important to understand the behavior of the microbiome in coffee. Studies on the microbiota of coffee have addressed its role during the fermentation process, however the knowledge of indigenous microorganisms harbored in fruits and soil of coffee trees growing in fields are essential, as they can contribute to fermentation. Therefore, the aim of this work was to evaluate the influence of topographic and edaphic factors on the bacterial and fungal communities present in the soil and in the fruits of Coffea arabica trees. Samples of fruits and soil were collected from different growing areas at different altitudes and soil conditions. The microbial DNA was extracted and sequenced. The results showed the contribution of environmental factors in the structure of bacterial and fungal communities. The richness, evenness and diversity of the mycobiome and bacteriome were higher in the soil than in the fruits, independent of altitude. In addition, coffee trees at higher altitudes tended to have more bacteria shared between the soil and fruits. The co-occurrence/co-exclusion network showed that bacteria-bacteria connections were greater in higher altitudes. On another hand, fungi-fungi and fungi-bacteria connections were higher in low altitudes. This was the first study that evaluates in deep the influence of environmental factors in the microbiota habiting fruits and soil coffee trees, which may affect the coffee beverage quality.

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What is the expected impact of climate change on wine aroma compounds and their precursors in grape?

OENO One ◽

10.20870/oeno-one.2017.51.2.1868 ◽

2017 ◽

Vol 51 (2) ◽

pp. 141-146 ◽

Cited By ~ 17

Author(s):

Alexandre Pons ◽

Lucile Allamy ◽

Armin Schüttler ◽

Doris Rauhut ◽

Cécile Thibon ◽

...

Keyword(s):

Climate Change ◽

Wine Aroma ◽

Wine Quality ◽

Wine Production ◽

Green Pepper ◽

Intrinsic Quality ◽

Change Context ◽

Growing Conditions ◽

Wine Aging

The intrinsic quality of a wine is strongly linked with its volatile compound composition involved in the complexity of wine’s subtle flavor nuances. Those reminiscent of green pepper, herbaceous, blackcurrant, blackberry, figs or prunes are strongly linked with the maturity of the grapes. Nowadays it is well accepted that macroscopic effects of climate change modify the environmental conditions of grape growing at local scale in all the vineyards across the world. The expected effects on grape and wine production can be positive when they increase the maturity of the grapes, but when the conditions are too warm and too dry they induce opposite effects producing grapes and wines with a lower intrinsic quality. These effects were perceived in young wines but also in older wines kept several years in bottle.In this article, we provide some examples of effects of climate change and growing conditions on grapevine and wine quality expressed as flavors and antioxidant composition. We also report some results associated with the incidence of grape growing conditions on white and red wine aging potential and on the composition of old wines.Finally, we discuss the opportunities for vine growers and winemakers to manage the quality of their grapes and wines in this climate change context.

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Crustal structure in West and South Greenland reflected by regional distribution patterns of calcium and potassium in stream sediments

Rapport Grønlands Geologiske Undersøgelse ◽

10.34194/rapggu.v161.8239 ◽

1994 ◽

Vol 161 ◽

pp. 11-20

Author(s):

A Steenfelt

Keyword(s):

Crustal Structure ◽

Analytical Data ◽

Regional Distribution ◽

Distribution Patterns ◽

Stream Sediments ◽

Stream Sediment ◽

Data Sets ◽

Geochemical Mapping ◽

West Greenland

The sampling of stream sediment for reconnaissance geochemical mapping has been completed for a large contiguous area from Uummannaq to Kap Farvel in West Greenland and the compilation of analyticaI data has commenced. Distribution patterns for the first two maps produced, those of calcium and potassium, outline provinces which are related to crustal features. The geochemical provinces can be interpreted to reflect differences in the depth of the exposed crustal segments. Geochemical boundaries occurring in geologically poorly known regions may be indicative of contacts between crustal blocks which have not previously been recognised. In the appendix the quality of the analytical data used in the compilation of the geochemical maps is documented, and the procedure of calibration between data sets is presented.

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What is the expected impact of climate change on wine aroma compounds and their precursors in grape?

OENO One ◽

10.20870/oeno-one.2016.0.0.1868 ◽

2017 ◽

Vol 51 (2) ◽

pp. 141

Author(s):

Alexandre Pons ◽

Lucile Allamy ◽

Armin Schüttler ◽

Doris Rauhut ◽

Cécile Thibon ◽

...

Keyword(s):

Climate Change ◽

Wine Aroma ◽

Wine Quality ◽

Wine Production ◽

Green Pepper ◽

Intrinsic Quality ◽

Change Context ◽

Growing Conditions ◽

Wine Aging

The intrinsic quality of a wine is strongly linked with its volatile compound composition involved in the complexity of wine’s subtle flavor nuances. Those reminiscent of green pepper, herbaceous, blackcurrant, blackberry, figs or prunes are strongly linked with the maturity of the grapes. Nowadays it is well accepted that macroscopic effects of climate change modify the environmental conditions of grape growing at local scale in all the vineyards across the world. The expected effects on grape and wine production can be positive when they increase the maturity of the grapes, but when the conditions are too warm and too dry they induce opposite effects producing grapes and wines with a lower intrinsic quality. These effects were perceived in young wines but also in older wines kept several years in bottle.In this article, we provide some examples of effects of climate change and growing conditions on grapevine and wine quality expressed as flavors and antioxidant composition. We also report some results associated with the incidence of grape growing conditions on white and red wine aging potential and on the composition of old wines.Finally, we discuss the opportunities for vine growers and winemakers to manage the quality of their grapes and wines in this climate change context.

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Sugar beet from field clamps -harvest quality and storage loss

Sugar Industry ◽

10.36961/si20092 ◽

2018 ◽

pp. 639-647 ◽

Cited By ~ 1

Author(s):

Christa Hoffmann

Keyword(s):

Sugar Beet ◽

Surface Damage ◽

Invert Sugar ◽

Root Tip ◽

Soil Conditions ◽

Storage Losses ◽

Commercial Sugar ◽

And Storage ◽

High Storage

Harvest quality of sugar beet varies according to soil conditions, harvester type and setting, and variety, too. Harvest quality may affect storage losses, in particular when injuries occur. To determine the harvest quality of commercial sugar beet and to quantify resulting storage losses, 92 commercial sugar beet clamps were sampled across Germany and information about harvest conditions were gathered. At IfZ, soil tare, leaf residues, topping diameter, root tip breakage and surface damage of the beets were determined. The beets were stored in 6 replicates in a climate container at 9°C for 10 weeks. The results demonstrate a rather good harvesting quality of sugar beet in Germany. Soil moisture at harvest did not affect harvest quality and storage losses. Very light, but also heavier soils lead to inferior harvest quality (soil tare, root tip breakage, damage) and slightly higher storage losses compared to the typical loam soils. Significant differences occurred between the three harvester types (companies). In general, high root tip breakage and severe surface damage of the beet was related to a high infestation with mould and rots, high invert sugar contents after storage and high sugar losses. Out of the five most planted varieties, in particular one turned out to be very susceptible to damage, resulting in high storage losses. The factor analysis suggests that the effect of harvester / harvester setting and of variety is more important for harvest quality and storage losses of sugar beet than soil conditions at harvest. Therefore, attention should be paid to optimize these conditions.

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