Developments in high-throughput sequencing (HTS) technologies allow us to obtain large amounts of microbial information from wine and must samples. Thus approaches, that are aimed at characterising the microbial diversity during fermentation, can be enhanced, or possibly even replaced, with HTS-based metabarcoding. To reduce experimental biases and increase data reproducibility, we compared 3 DNA extraction methods by evaluating differences in the fungal diversity with Riesling alcoholic fermentation samples at four different vineyards. The fungal diversity profiling was done using the genetic markers ITS2 and D2 using metabarcoding. The extraction methods compared consisted of a commercial kit, a recently published protocol that includes a DNA enhancer, and a protocol based on a buffer containing common inhibitor removal reagents. All methods were able to distinguish vineyard effects on the fungal diversity, but the results differed quantitatively.

Un peu d’histoire pour nous efforcer de mettre le sujet des appellations dans un contexte général. Six cents ans avant Jésus-Christ, le Côte du Rhône était plantée en vignes peu après l’arrivée des Grecs

The Agenda 2030 of the EU sets out the main guidelines for transitioning towards a resilient, green and safe economy. To this regard, the wine sector is experiencing an ecological transition in different ways such as increasing the production of ecological crops, or promoting the production of wines under more environmental-friendly and healthier (i.e., lower levels of SO2) products. These alternatives to conventional production are a smaller proportion of wines, in constant growth and demand, and follow alternative and minority practices, which range from sustainable to deeply philosophical thoughts. Among these methods there are organic, biodynamic and, more recently, natural wines.

As environmental issues come more to the fore, vineyards residues are being looked at as solutions rather than problems. Aiming to develop a sustainable methodology for musts acidity correction in the process of winemaking, much needed in warm regions, the present study was performed according to Circular Economy values.

Apart from pro(antho)cyanidins and tannins, other phenolic compounds in wine or grapes have been shown to interact with salivary proteins and may contribute to overall sensory in-mouth sensations [1, 2]. Anthocyanins are the dominant phenolics in red wine and grape skin [3] , so it is expected that they come into contact and interact with salivary proteins after ingestion.