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…

Viticultural zoning in D.O.C. Ribeiro (Galicia, NW Spain)

L’AOC Ribeiro est la plus ancienne de Galice (NO de l’Espagne), avec une aire de production potentielle de 3.200 ha. Situé dans la région centrale de la vallée du Miño, le Ribeiro a un climat de tipe maritime tempéré qui se correspond avec la zone climatique II de Winkler.

Read More

Water and nutritional savings shape non-structural carbohydrates in grapevine (Vitis vinifera L.) cuttings

Global changes and sustainability challenge researchers in saving water and nutrients. The response of woody crops, which can be forced at facing more drought events during their life, is particularly important. Vitis vinifera can be an important model for its relevance in countries subjected to climate changes and its breeding, requiring cuttings plantation and strong pruning.

Read More

Is your juice truly organic? An isotopic approach for certifying organic grape juice

The sustainability and authenticity of grape juice production have gained increasing attention, particularly regarding the environmental impact and health benefits of organic practices.

Read More

Identification of arbuscular mycorrhizal fungi species preferentially associated with grapevine roots inoculated with commercial bioinoculants 

Arbuscular mycorrhizal fungi (AMF) form symbiotic associations with plant roots and can help plants acquire nutrients from the soil in exchange for photosynthetic carbon. Commercial bioinoculants containing AMF are widely available and represent a potential opportunity to reduce the dependence of grapevines on agrochemicals. However, which commercially available AMF species colonize vine roots and affect vine growth remains unknown. The aim of this study was to identify the AMF species from commercial bioinoculants that colonize grapevine roots using high-throughput sequencing, and to evaluate the performance of five commercial bioinoculants and their effects on own-rooted Cabernet sauvignon.

Read More

Mouthfeel effects due to oligosaccharides within a wine matrix

The mouthfeel of wine is one of the most important aspects of the organoleptic experience of tasting wine. In wine a great deal is known about certain compositional components and how they impact mouthfeel perception, such as phenolics. But there are other components where little is understood, such as oligosaccharides. Saccharides in general are found in very low concentrations with wine, especially compared to conventional foods. There is very little information about how oligosaccharides influence the mouthfeel perception of wine.

Read More