Terroir 2020 banner
IVES 9 IVES Conference Series 9 How a microscopic yeast makes a big difference – how geographic limitations of yeast populations can determine the regional aroma of wine

How a microscopic yeast makes a big difference – how geographic limitations of yeast populations can determine the regional aroma of wine

Abstract

Aim: Microbial biogeography contributes to regional distinctiveness of agricultural products and is important to determine for quality and marketing of wine products. We evaluated the microbial influence on wine characteristics by considering the microbial diversity of soil, plant, grapes, must and wine in grapegrowing regions across Victoria, Australia. 

Methods and Results: We sampled soils, plant parts, grapes, must and wine across vineyards in Victoria. We extracted DNA for microbial diversity profiling of fungi and bacteria and used gas chromatography- mass spectrometry to separate and identify small molecules in the headspace of wine. At a large scale (~400km), we found that vineyard ecosystems are structured and distinguished by fungal communities, and that fungal communities were the strongest contributor to the aroma of wine. Further studies considered a smaller scale of microbial diversity and investigated the changes in fungal community composition and diversity during the annual growth cycle of the grapevine. We found that fungal ecology is dependent on the grapevine habitat (roots, leaves, flowers/fruit) and developmental stage during the annual growth cycle. The influence of microbial biogeographic patterns decreased during wine fermentation as the fungal populations were dominated by Saccharomyces spp. yeasts. Further investigation of the strain diversity of Saccharomyces cerevisiae showed that this yeast can determine geographic patterns at a small scale and determines regional distinctiveness to influence wine characteristics within a single region. 

Conclusions:

Our results show that microbial distribution patterns seen in vineyards in Europe, North America and New Zealand are also observed in Australia, but the composition of yeasts may be distinct. The ability to define a region based on microbial diversity and fermentative yeasts may assist the industry in more closely defining sub-regions in Australia.

Download the PDF

DOI:

Publication date: March 17, 2021

Issue: Terroir 2020

Type: Video

Authors

Di (Echo) Liu1, Pangzhen Zhang1, Qinglin Chen1, Jean-Luc Legras2, Deli Chen1, Kate Howell1*

1School of Agriculture and Food, University of Melbourne, Parkville 3010 Australia
2UMR SPO, INRAE, Montpellier France

Contact the author

Keywords

Fungal ecology, yeast, wine aroma 

Tags

IVES Conference Series | Terroir 2020

Citation

Related articles…

HOW DOES ULTRASOUND TREATMENT AFFECT THE AGEING PROFILE OF AN ITALIAN RED WINE?

Many wine styles require moderate or extended ageing to ensure optimal consumer experience. However, few consumers have the interest or ability to age wine themselves, and holding wine in optimal conditions for extended periods is expensive for producers. A study was conducted on the use of ul-trasound energy on wine, with particular reference to its impact on sensory and chemical profiles. The OIV has authorised the use of ultrasound for processing crushed grapes (must) in Resolution OENO 616-2019, but not yet for finished wine1,2.

Read More

Polyphenol content of cork granulates at different steps of the manufacturing process of microagglomerated stoppers treated with supercritical CO2 used for wine bottling

The wine closure industry is mainly divided into three categories: screw caps, synthetic closures, and cork-based closures. Among this latter, microagglomerated cork stoppers treated with supercritical CO2 are now widely used, especially to avoid cork taint contaminations[1]. They are designed with cork granules obtained from cork offcuts of the punching process during the natural cork stoppers production. A previous study[2] showed that these stoppers released fewer polyphenols in 12 % (v/v) hydroalcoholic solution than natural cork stoppers.

Read More

Utilización de los estudios detallados y muy detallados de suelos en la microzonificación vitícola

Se justifica la utilización de los mapas de suelos detallados y muy detallados como instrumento fundamental en los estudios de microzonificación.

Read More

Rootstock regulation of scion phenotypes: the relationship between rootstock parentage and petiole mineral concentration

Rootstocks not only provide tolerance to Phylloxera, but also ensure the supply of water and mineral nutrients to the whole plant. Rootstocks are an important way of adapting to environmental conditions while conserving the typical features of scion varieties. We can exploit the large diversity of rootstocks used worldwide to aid this adaptation. The aim of this study was to characterise rootstock regulation of scion mineral status and its relation with scion development.

Read More

AOC valorization of terroir nuances at plot scale in Burgundy

In the highly competitive global wine market, Burgundy has a long-established reputation to maintain. The vine and wine sector in Burgundy is based on a five-level ranking of AOC (Appellation d’Origine Contrôlée) wines and of the plots where the grapes are grown.

Read More