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*

Keywords

Mycobiota, Diversity, Metagenetics, Co-occurrence networks

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

Related articles…

OENOLOGICAL STRATEGIES FOR THE REMOVAL OF PINKING IN WHITE WINE

The pinking of in white wine is the turning of color from yellow to salmon hue. White wines obtained from certain grape varieties (e.g. Chardonnay, Sauvignon blanc, Riesling, Trebbiano di Lugana) showed to be susceptible to pinking [1] that has been evaluated by an assay providing the addition of hydrogen peroxide. Even if its appearance does not seem to affect the sensory properties [2], strategies are necessary for its removal. Nowadays, the treatment with polyvinylpolipirroline (PVPP) was reported to significantly decrease the pink color [3].

Read More

THE ODORIFEROUS VOLATILE CHEMICALS BEHIND THE OXIDATIVE AROMA DEGRADATION OF SPANISH RED WINES

It is a well-established fact that premature oxidation is noxious for wine aromatic quality and longevity. Although some oxidation-related aroma molecules have been previously identified, there are not works carrying out systematic research about the changes in the profiles of odour-active volatiles during wine oxidation.

Read More

Molecular approaches for understanding and modulating wine taste

Wine consumers generally demand wines having a perception of softer tannins and less ripe, having a heaviness and richness on palate (full-body wine) with a limpid and stable color. However, polyphenol
(tannins)-rich wines have been also correlated with unpleasant taste properties such as astringency and
bitterness when perceived at high intensities. Modulating these unpleasant properties could be important for consumer’s approval of wines.

Read More

DO MICROPLASTICS IN VINEYARD SOIL AFFECT THE BIOAVAILABILITY OF VINE NUTRITION?

Microplastics can alter physicochemical and biogeochemical processes in the soil, but whether these changes have further effects on soil fertility, and if so, whether these effects vary depending on the type of soil in the vineyard and the type of plastic used in the vineyard. Knowing what types of plastics are currently used in vineyards in Slovenian viticultural regions as strings to tie vines to the stake, the aim of our study was to assess the effects of microplastic particles from polypropylene (PP) and polyvinyl chloride (PVC) on the availability of macro (potassium (K), Potassium (K), calcium (Ca), magnesium (Mg) and phosphate (P)) and micronutrients (iron (Fe), copper (Cu), manganese (Mn) and zinc (Zn)) in two vineyard soils contrasting in pH and mineralogy. For this purpose, a short-term soil incubation experiment (120 days) was carried out in which the soil samples were enriched with micro-PP and micro-PVC particles. After the incubation period, macro- and micronutrient availability were measured.

Read More

EFFECT OF DIFFERENT VITICULTURAL AND ENOLOGICAL PRACTICES ON THE PHENOLIC COMPOSITION OF RED WINES

Global climate change is exerting a notable influence on viticulture sector and grape composition. The increase in temperature and the changes in rainfall pattern are causing a gap between phenolic and technological grape maturities [1]. As a result, the composition of grapes at harvest time and, consequently, that of wines are being affected, especially with regards to phenolic composition. Hence, wine quality is decreasing due to changes in the organoleptic properties, such as color and astringency, making necessary to implement new adaptive technologies in wineries to modulate these properties in order to improve wine quality.

Read More