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…

FOURIER TRANSFORM INFRARED SPECTROSCOPY IN MONITORING THE WINE PRODUCTION

The complexity of the wine matrix makes the monitoring of the winemaking process crucial. Fourier Transform Infrared Spectroscopy (FTIR) along with chemometrics is considered an effective analytical tool combining good accuracy, robustness, high sample throughput, and “green character”. Portable and non-portable FTIR devices are already used by the wine industry for routine analysis. However, the analytical calibrations need to be enriched, and some others are still waiting to be thoroughly developed.

Read More

CHARACTERIZATION AND IDENTIFICATION OF YEAST BIOACTIVE PEPTIDES RELEASED DURING FERMENTATION AND AUTOLYSIS IN MODEL WINE

Aging wine on lees is a consolidated practice during which some yeast components (e.g., polysaccharides,
proteins, peptides) are released and solubilized in wine thus, affecting its stability and quality.
Apart from the widely studied mannoproteins, the role of other yeast components in modulating wine
characteristics is still scarce. Wine peptides have been studied for their contribution to taste, antioxidant,
and antihypertensive potentials. However, the peptides detected in wine can be influenced by the
interaction between yeasts and grape components.

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

CHARACTERIZATION AND ANTIBACTERIAL ACTIVITY OF A POLYPHENOLIC EXTRACT OBTAINED BY GREEN SUPERCRITICAL CO₂ EXTRACTION FROM RED GRAPE POMACE

Upgrading wine industry solid wastes is considered as one of the main strategies to support the circular economy. Red grape pomaces constitute a rich source of polyphenols, which have been shown to possess antioxidant properties and to provide benefits for human and animal health. The objective of this work was to obtain and characterise polyphenolic extracts from red grape pomaces via green supercritical CO₂ extraction using ethanol as a co-solvent, and to evaluate their antibacterial activity against susceptible and multidrug-resistant Escherichia coli strains of animal intestinal origin.

Read More

IMPACT OF HARVEST DATE ON THE FINE MOLECULAR COMPOSITION OF MUST AND BORDEAUX RED WINE (VAR. MERLOT, CABERNET SAUVIGNON). FOCUS ON ACIDITY AND SENSORY IMPACT AFTER FIVE YEARS OF AGING

Climate change has brought several impacts that are becoming increasingly intense during the last few years and put at risk the quality of the berries or even the plant’s sustainability. Such extreme climatic events impact the composition of the wine while modulating its quality and the consumer preferences (Tempère et al., 2019). The three most important changes that take place in the must are: 1) decrease acidity, 2) increase of the concentration of sugar, hence increase of alcohol in the wine, and 3) modification
of the sensory balance and the development for example of cooked fruit aromas.

Read More