terclim by ICS banner
IVES 9 IVES Conference Series 9 FUNGAL DIVERSITY AND DYNAMICS IN CHAMPAGNE VINEYARDS: FROM VINE TO WINE

FUNGAL DIVERSITY AND DYNAMICS IN CHAMPAGNE VINEYARDS: FROM VINE TO WINE

Abstract

Champagne is a well-known wine region in Northern France with distinct terroirs and three main grape varieties. As for any vineyard, wine quality is highly linked to the microbiological characteristics of the raw materials. However, Champagne grape microbiota, especially its fungal component, has yet to be fully characterized. Our study focused on describing this mycobiota, from vine to small scale model wine, for the two main Champagne grape varieties, Pinot Noir and Meunier, using complementary cultural and omics approaches.

Changes in microbial diversity and dynamics, especially mycobiota colonizing grapes, was evaluated at 5 berry ripening and vinification stages in 31 vineyards for two harvests. Grapes were collected at fruit set, veraison and harvest and micro-pressing (40 kg) and micro-vinifications (5L) of grape musts from each vineyard were performed.

For both harvests, fungal counts increased during berry ripening (although lower counts were observed in 2022 versus 2021), remained relatively high in musts before yeasts solely dominated in laboratory wines. Clear shifts in mycobiota diversity were observed from vine to laboratory wine for both years. Berries were dominated by yeasts (including filamentous Aureobasidium spp.) regardless of ripening stage with an increase in mold diversity during ripening. Cladosporium (7 species identified) were predominant in unmature berries before other molds colonized grapes, especially Penicillium (9 species identified) and Botrytis cinerea, from veraison onwards. Metagenetic analyses (equivalent to 450 samples in 2021) were well correlated with culture-dependent data. This approach confirmed the predominance of yeasts (Aureobasidium and Vishniacozyma) at both fruit set and veraison, in addition to Cladosporium, although higher fungal diversity and variability between musts was observed.

This unprecedent and thorough description of mycobiota from unmature berries to microvinified wines will clearly contribute to a better understanding of the fungal determinants of specific traits linked to wine quality or defects. Microbial co-occurrence networks and global analyses with the generated climatic data and vineyard practices is currently being explored to understand species interactions and identify factors shaping mycobiota composition.

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Article

Authors

Adrien Destanque1,2*, Adeline Picot1, Flora Pensec1, Nolwenn Rolland1, Audrey Pawtowski1, Sylvie Treguer-Fernandez1, Lau-rence Guérin2, Laurence Mercier2, Emmanuel Coton1, Marion Hervé2 and Monika Coton1

1. Univ Brest, INRAE, Laboratoire Universitaire de Biodiversité et Ecologie Microbienne, F-29280 Plouzané, France
2. Centre de Recherche Robert-Jean de Vogüé Moët Hennessy, 51530 Oiry, France

Contact the author*

adestanque@moethennessy.comAuthor

Keywords

Mycobiota, Diversity, Metagenetics, Co-occurrence networks

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

Related articles…

IMPACT OF MANNOPROTEIN N-GLYCOSYL PHOSPHORYLATION AND BRANCHING ON WINE POLYPHENOL INTERACTIONS WITH YEAST CELL WALLS

Yeast cell walls (CWs) may adsorb wine components with a significant impact on wine quality. When dealing with red wines, this adsorption is mainly related to physicochemical interactions between wine polyphenols and cell wall mannoproteins. However, mannoproteins are a heterogeneous family of complex peptidoglycans including long and highly branched N-linked oligosaccharides and short linear O-linked oligosaccharides, resulting in a huge structural diversity.

Read More

THE IMPACT OF NON-SACCHAROMYCES YEASTS ON THE WHITE WINE QUALITY

Selected strains of non-Saccharomyces yeasts showed a positive effect on sensory characteristics and aromatic complexity of wine. A sequential microbial culture of non-Saccharomyces and S. cerevisiae species is usually inoculated due to poorer fermentability of non-Saccharomyces species. The aim of the study was to investigate the role of non-Saccharomyces yeasts in the production of white wines. We evaluated how individual combinations of sequential inoculations of non-Saccharomyces and S. cerevisiae species affect the aromatic compounds (volatile thiols and esters) and sensory characteristics of the wines.

Read More

PAIRING WINE AND STOPPER: AN OLD ISSUE WITH NEW ACHIEVEMENTS

The sensory characteristics of wine are a topic studied by several researchers over time, but it continues to be a current and challenging subject. These characteristics are fundamental for the consumer acceptability, which has increasingly aroused their interest to modulate them in line with current market trends and innovation demands. The wine physical-chemical and sensory properties depend on a wide set of factors: they begin to be designed in the vineyard and are later constructed during the various stages of winemaking. Afterwards, the wine is placed in bottles and stored or commercialized.

Read More

VOLATILE AND GLYCOSYLATED MARKERS OF SMOKE IMPACT: EVOLUTION IN BOTTLED WINE

Smoke impact in wines is caused by a wide range of volatile phenols found in wildfire smoke. These compounds are absorbed and accumulate in berries, where they may also become glycosylated. Both volatile and glycosylated forms eventually end up in wine where they can cause off-flavors. The impact on wine aroma is mainly attributed to volatile phenols, while in-mouth hydrolysis of glycosylated forms may be responsible for long-lasting “ashy” aftertastes (1).

Read More

AROMA AND SENSORY CHARACTERIZATION OF XINOMAVRO RED WINES FROM DIFFERENT GREEK PROTECTED DESIGNATIONS OF ORIGIN, EFFECT OF TERROIR CHARACTERISTICS

The quality of wines has often been associated with their geographical area of production. The aim of this work was to characterize Protected Designation of Origin (PDO) Xinomavro red wines from different geographical areas of Amyndeon and Naoussa in Northern Greece, elaborated with variables that contribute to their differentiation, such as soil characteristics, altitude, monthly average temperature and rainfall.
Xinomavro fruit parcels from different vineyards within the two PDO zones (5 PDO Naoussa and 6 PDO Amyndeon) were vinified following a standard winemaking process. A total of 25 aroma compounds were quantified using gas chromatography-mass spectrometry (GC-MS) with simultaneous full scan and selected ion monitoring for data recording, and odor activity values (OAVs) were determined.

Read More