Wine microbiology in a changing environment: leveraging microbial biodiversity for biotechnological innovation

Abstract

From the vineyard to the cellar, microorganisms influence soil health, vine growth, fermentation processes, and the chemical and sensory characteristics of wine. Climate change poses unprecedented challenges to the wine industry, especially by altering grape composition. Other challenges include developing sustainable vineyard and winemaking practices and adapting to changing consumer preferences. In this shifting landscape, microbial biodiversity is essential for designing innovative, sustainable biotechnological solutions. Over the past two decades, our understanding of microbial diversity has advanced significantly thanks to integrated “omics” approaches, such as high-throughput sequencing, culturomics, and metabolomics, as well as strategies that leverage synthetic communities and synthetic biology. A holistic approach to studying, promoting, and harnessing microbial biodiversity involves collecting samples, establishing microbial culture collections, analyzing taxonomic and functional diversity, and ultimately developing new protocols and selecting strains. This plenary session will present examples of recent research showing how microbial diversity can lead to innovations in winemaking biotechnology. Biocontrol and bioprotection have emerged as sustainable alternatives to synthetic pesticides for managing pests and diseases in vineyards, as well as for reducing sulfur dioxide use in must and wine. Additionally, recent yeast-based strategies for managing wine acidity, such as bioacidification, have been proposed to mitigate the impact of climate change on must and wine composition. Finally, advances in decoding the genetic and phenotypic diversity of the spoilage yeast Brettanomyces bruxellensis have resulted in new diagnostic tools and promising preventive treatments for spoilage. To fully benefit from the range of ecosystem services provided by microorganisms, more research is needed to understand and preserve microbial biodiversity in the long term.