OENO IVAS 2019 banner
IVES 9 IVES Conference Series 9 OENO IVAS 9 OENO IVAS 2019 9 Chemical and Biochemical reactions, including grape and wines microorganisms impact 9 Multi-omics methods to unravel microbial diversity in fermentation of Riesling wines

Multi-omics methods to unravel microbial diversity in fermentation of Riesling wines

Abstract

Wine aroma is shaped by the wine’s chemical compositions, in which both grape constituents and microbes play crucial roles. Although wine quality is influenced by the microbial communities, less is known about their population interactions. Previous studies linking the effect of native microbial communities to sensory relevant aroma compounds with their interactive properties have been vastly unsuccessful to date. Partially because studies relied on relatively few isolated strains or chemical compounds, which may be not sufficient to fully understand this complex picture.

Native microbial communities from different Riesling vineyards were studied over multiple experiments during vinification as well as over a two-year to reveal their effects on chemical and sensory composition of spontaneously fermented Riesling wines.

We demonstrate that by combining modern untargeted high-throughput omics technologies and statistical approaches, it is possible to look into samples in situ in the actual natural environment. Our results indicate that both vineyard and winery microbial communities are found to play significant roles in wine. Microbial communities within the fermenting were strongly influenced by vineyard of origin.

These population dynamics are consequently translated into diverse sensory properties through sensory relevant chemical interactions. We found that both sensory and chemical compositions were heavily influenced by the microbial community composition during the vinification as well as the vineyard and the year. Such methodologies allow to find novel microbial and chemical patterns which could be further tested with targeted studies. In addition to deconstructing the microbial community composition in complex natural environment, we leverage on shotgun metagenomic data to undertake the functional analysis of the microbial community during wine fermentation. In the future, multiomics approaches will be essential for fully discovering the complexity of biological networks, where microbes, host and chemical compounds interact with human sensory perceptions. These developed approaches benefit any industry that works with complex biological interactions.

DOI:

Publication date: June 19, 2020

Issue: OENO IVAS 2019

Type: Article

Authors

Kimmo SIREN Sarah Siu Tze Mak, M. Thomas P. Gilbert, Ulrich Fischer

Section for Evolutionary Genomics, Natural History Museum of Denmark, University of Copenhagen, Co-penhagen, Denmark
Institute for Viticulture & Oenology, DLR Rheinpfalz, Neustadt/Wstr.,Germany

Contact the author

Keywords

Metagenomics, Metabarcoding, Chemical interactions, Machine learning 

Tags

IVES Conference Series | OENO IVAS 2019

Citation

Related articles…

White grape must processed by UHPH as an alternative to SO2 addition: Effect on the phenolic composition in three varieties

The quantity and distribution of polyphenols in musts play a fundamental role in the white winemaking. This is because these substances are exposed to oxidation reactions, which are catalysed by the polyphenol oxidase (PPO), leading to a decrease in the quality of the wines produced. PPO is inactivated by SO2, but currently, due to the restrictions of the legislation, other methodologies are being investigated. Ultra-High Pressure Homogenization (UHPH) is a non-thermal physic technology that exerts an ultrahigh pressure pumping (>200 MPa) of a fluid through a valve in a continuous system.

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

Big data analysis of pesticides from the vine to the winery

Of biocontrol products and resistant grape varieties, synthetic pesticides are still widely used to control fungal diseases and protect vines from potential damage caused by pests. The use of pesticides is strictly regulated, and their use can sometimes lead to transfer from the grapes to the must and then into the wine. The study of pesticide residues in grapes and wines is commonly carried out by wine producers in order, among other things, to optimize treatment routes, check that products comply with regulations, and ultimately guarantee the food safety of the wine.

Read More

Revealing the aroma profile of Greek wines from indigenous grape cultivars

The indigenous Greek grape varieties Assyrtiko, Malagousia, Moschofilero and Roditis are used to produce white wines that are attracting the interest of wine producers and consumers due to their aromatic characteristics [1]. In addition, the Agiorgitiko and Xinomavro varieties are Greece’s most prominent red grape varieties.

Read More

Crop water stress index as a tool to estimate vine water status

Crop Water Stress Index (CWSI) has long been a ratio to quantify relative plant water status in several crop and woody plants. Given its rather well relationship to either leaf or stem water potential and the feasibility to sample big vineyard areas as well as to collect quite a huge quantity of data with airborne cameras and image processing applications, it is being studied as a tool for irrigation monitoring in commercial vineyards. The objective of this paper was to know if CWSI estimated by measuring leaf temperature with an infrared hand held camera could be used to substitute the measure of stem water potential (SWP) without losing accuracy of plant water status measure.

Read More