WAC 2022 banner
IVES 9 IVES Conference Series 9 WAC 9 WAC 2022 9 3 - WAC - Oral 9 The wine microbial ecosystem: Molecular interactions between yeast species and evidence for higher order interactions

The wine microbial ecosystem: Molecular interactions between yeast species and evidence for higher order interactions

Abstract

Fermenting grape juice represents one of the oldest continuously maintained anthropogenic microbial environments and supports a well-mapped microbial ecosystem. Several yeast and bacterial species dominate this ecosystem, and some of these species are part of the globally most studied and best understood individual organisms. Detailed physiological, cellular and molecular data have been generated on these individual species and have helped elucidate complex evolutionary processes such as the domestication of wine yeast strains of the species Saccharomyces cerevisiae. These data support the notion that the wine making environment represents an ecological niche of significant evolutionary relevance. Taken together, the data suggest that the wine fermentation ecosystem is an excellent model to study fundamental questions about the working of microbial ecosystems and on the impact of biotic selection pressures on microbial ecosystem functioning. Indeed, and although well mapped, the rules and molecular mechanisms that govern the interactions between microbial species within this, and other, ecosystems remain underexplored. Here we present data derived from several converging approaches, including microbiome data of spontaneous fermentations, the population dynamics of constructed consortia, the application of biotic selection pressures in directed laboratory evolution, and the physiological and molecular analysis of pairwise and higher order interactions between yeast species. The data reveal the importance of cell wall-related elements in interspecies interactions and in evolutionary adaptation and suggest that predictive modelling and biotechnological control of the wine ecosystem during fermentation are promising strategies for wine making in future.

DOI:

Publication date: June 13, 2022

Issue: WAC 2022

Type: Article

Authors

Cleo Conacher, Florian F. Bauer, Natasha Luyt, Bryan K. Mundia, Mathabatha E. Setati, Debra Rossouw

Presenting author

Cleo Conacher | South African Grape and Wine Research Institute, Department of Viticulture and Oenology, Stellenbosch University

South African Grape and Wine Research Institute, Department of Viticulture and Oenology, Stellenbosch University

Contact the author

Keywords

Fermentation ecosystem, dominant yeast species, interactions, consortia, gene expression

Tags

IVES Conference Series | WAC 2022

Citation

Related articles…

A sundial vineyard: impact of row density and orientation on cv. Cabernet-Sauvignon physiology and grape composition, insights to face a climate change scenario

An experimental vineyard with a radial array was planted in 2018, to provide valuable information on the relationship between orientation and planting density on plant physiology and cluster microclimate, and the consequent impacts on grape secondary metabolites, including aromas and polyphenols.

Read More

Leaf necrosis induced by the insecticide carbaryl in Vitis rupestris ‘B38’

Carbaryl is an acetylcholine esterase inhibitor-type insecticide used for pest control on grapevine. We repeatedly observed the occurrence of interveinal leaf necrosis following carbaryl spray application in a Vitis rupestris x Vitis riparia F1 hybrid progeny vineyard. Spray applications induced necrosis in this progeny under both Missouri and New York field conditions an approximate one-to-one sensitive-to-insensitive segregation ratio and with 42% concordance. Results of subsequent in vitro experiments established causality between carbaryl treatment and leaf necrosis and confirmed the pattern of segregation observed in the field. We consistently map this phenotype to a major QTL on chromosome 16 of the female parent V. rupestris ‘B38’ regardless of whether we used field or in vitro-generated phenotype data.

Read More

Development, validation and application of a fast UHPLC-HRMS method for the analysis of amino acids and biogenic amines in wines and musts.

The amino acids in grape juice are an important nitrogen source for yeast during alcoholic fermentation. Additionally, certain AAs are precursors to some of the volatile compounds found in wine and overall

Read More

Discrimination of white wines by Raman spectroscopy coupled with chemometric methods

France is the largest exporter of wine in the world. The export turnover is estimated at 8.7 billion euros in 2017 for 13 million hectoliters sold. This lucrative business pushes scammers to increase the value of some low-end wines by cheating on their appellations, quality or even their origins. These facts lead to losing 1.3 billion euros each year to the European Union’s wine and spirits companies.

Read More

Chromatic characteristics of Nermantis and Termantis wines from traditional and withered grapes

The work aims to characterise the colour features of the wines of two new resistant varieties breeeded at the Edmund Mach Foundation (Italy) and recently inscribed in the Italian National Registriy of Vine Varieties.

Read More