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…

Environmental sustainability in the production of grappa with the use of mould-resistant grape varieties: the aroma characterisation of distillates

Grappa is the most important italian spirit and its production includes elements of history, tradition, and culture of the transalpine country. In accordance with EU laws, grappa is obtained from the fermentation and distillation of the pomace, eventually added with fermentation lees and water. Grappa is one of the richest fruit distillates in volatile compounds that confer to the product its characteristic flagrance. The aroma is largely due to the volatile compounds present in the raw materials, in particular alcohols, esters and carbonyl compounds formed during the alcoholic fermentation, but also to grape aromas such as terpenols and norisoprenoids, that confers grappa the distinctive floral scents.

Read More

New use of natural silk fiber as a fining agent in wines

Undesirable compounds in wine, like OTA, biogenic amines, and pesticide residues, can negatively affect its quality and pose health risks to consumers. In addition, an excess of tannins can lead to an unpleasant rise in astringency and bitterness, which makes tannins another target of reduction.

Read More

A NEW SPECIFIC LINEAGE OF OENOCOCCUS OENI IN COGNAC APPELLATION WINES

Oenococcus oeni is the main lactic acid bacteria (LAB) species which conducts the malolactic fermentation (MLF) in wine. During MLF, O. oeni converts malic acid into lactic acid, which modulates wine aroma composition leading to better balanced organoleptic properties. O. oeni is a highly specialized species only detected in environments containing alcohol such as wine, cider or kombucha. Genome analysis of more than 240 strains showed that they form at least 4 main phylogenetic lineages and several sublineages, which are associated with different beverages or types of wines.

Read More

About long time and vine quality modelisation e pistemological appro ach to geographical viticulture

This work began as an intellectual game, in order to discuss the notion of wine quality in terms of terroir and territory spatial structure. Vine and wine quality has long been questioned by scientists. Each discipline approaching it with his own tools.

Read More

Towards a unified terroir zoning methodology in viticulture

In viticulture, terroir is a key concept that refers to an area and thus possesses a geographical dimension. Hence, zoning of viticultural terroir is an important issue

Read More