Macrowine 2021
IVES 9 IVES Conference Series 9 A microbial overview of txakoli wine: the case of three appellations of origin

A microbial overview of txakoli wine: the case of three appellations of origin

Abstract

The Txakoli, a white wine produced in the Basque Country (North of Spain), has recently gained popularity due to wine quality improvement and increase in both acreages of production and wine consumption. The aim of this study was to characterize the chemical and microbiological differences between Txakoli wines made with grapes from different sites. Our analysis included Txakoli vineyards from three appellations of origin: Bizkaiko, Getariako, and Arabako Txakolina D.O.To describe the microbial composition, we sequenced using next generation sequencing the v4 domain of the 16S rRNA gene from 41 vineyard soils and grapes collected in 2016 and 2017. Metadata information (slope, orientation, soil edaphic properties, grape physical factors, etc.) was also collected and used to identify the potential environmental and factors responsible for the differences in the microbial composition of soils and grapes.Soil pH significantly associated with differences in soil bacterial composition, grouping the 41 vineyards into 5 clusters, regardless of vintage or appellation. The historical land usage of the properties was found to be also a significant factor determining soil bacterial composition. Interestingly, the bacterial composition of grape berries significantly depended on rootstock type, supporting a strong influence of the rootstock genotype on the fruit-microbial associations. When removing rootstock as a factor, sugar content and pH significantly correlated with microbial composition differences between sites, revealing grape maturity as an additional important factor that drives microbial associations in the fruit.

DOI:

Publication date: September 3, 2021

Issue: Macrowine 2021

Type: Article

Authors

Igor Baroja, Elena GARCÍA DE LA PEÑA, Iratxe ZARRAONAINDIA

University of the Basque Country, Ardoatek Dario, CANTU, University of California, Davis  And one, ESTONBA, University of the Basque Country, University of the Basque Country IKERBASQUE

Contact the author

Keywords

vineyard, microbiome, miseq, wine, txakoli

Citation

Related articles…

Aromas of Riesling wine: impact of bottling and storage conditions

Storage temperature and bottling parameters are among the most important factors, which influence the development of wine after bottling. It is well studied that higher storage temperatures speed up chemical reactions and results in faster wine aging [1,2]. It is also known that higher SO2 level and lower oxygen content provide better protection and longer shelf-life for the wine. At the same time, the mechanisms of chemical transformations of wine aromas during the aging process are not fully understood. In particular, how oxidation reactions contribute to the transformations of varietal aroma compounds.In the present study [3], we investigated the development of Riesling wine depending on a series of bottling conditions, which differed in the free SO2 level in wine (low—13 mg/L, medium—24 mg/L, high—36 mg/L), CO2 treatment of the headspace.

Read More

Vineyard management for environment valorisation

[lwp_divi_breadcrumbs home_text="IVES" use_before_icon="on" before_icon="||divi||400" module_id="publication-ariane" _builder_version="4.19.4" _module_preset="default" module_text_align="center" module_font_size="16px" text_orientation="center"...
Read More

Enological potential of red grapes: cultivars and geographic origin of vineyards

The study of technologic and phenolic maturation is very efficient to determinate quality potential of red grapes cultivars and clones under different maturity levels or geographic origins

Read More

Phenotypic variations of primary metabolites yield during alcoholic fermentation in the Saccharomyces cerevisiae species

Saccharomyces cerevisiae, as the workhorse of alcoholic fermentation, is a major actor of winemaking. In this context, this yeast species uses alcoholic fermentation to convert sugars from the grape must into ethanol and CO2 with an outstanding efficiency: it reaches on average 92% of the maximum theoretical yield of conversion. Moreover, S. cerevisiae is also known for its great genetic diversity and plasticity that is directly related to its living environment, natural or technological and therefore to domestication. This leads to a great phenotypic diversity of metabolites production.

Read More

AROMATIC AND FERMENTATIVE PERFORMANCES OF HANSENIASPORA VINEAE IN DIFFERENT SEQUENTIAL INOCULATION PROTOCOLS WITH SACCHAROMYCES CEREVISIAE FOR WHITE WINEMAKING

Hanseniaspora vineae (Hv) is a fermenting non-Saccharomyces yeast that compared to Saccharomyces cerevisiae (Sc) present some peculiar features on its metabolism that make it attractive for its use in wine production. Among them, it has been reported a faster yeast lysis and release of polysaccharides, as well as increased ß-glucosidase activity. Hv also produces distinctive aroma compounds, including elevated levels of fermentative compounds such as ß-phenylethyl acetate and norisoprenoids like safranal. However, it is known for its high nutritional requirements, resulting in prolonged and sluggish fermentations, even when complemented with Sc strain and nutrients.

Read More