Macrowine 2021
IVES 9 IVES Conference Series 9 Changes in grape-associated microbiome as a consequence of post-harvest withering

Changes in grape-associated microbiome as a consequence of post-harvest withering

Abstract

AIM: Grape withering is an oenological post-harvest process used for production of reinforced and sweet wines. Drying can be carried out by keeping the ripe grape in traditional large, well-aired rooms (non-controlled environment) or, more and more often, in a warehouse under controlled conditions of airflow and relative humidity (controlled environment)[1]. The microbiome associated with withering grapes has been showed to be profoundly linked with the process and its results[2,3]. The main aims of this study were to (a) provide detailed information on bacterial and fungal communities evolution throughout the grapes withering process, and (b) perform a comparative study between two dehydration methods, regarding the associated microbiomes.

METHODS: Samples of withering grapes were collected in the Italian viticultural zone Valpolicella, where the renowned wine Amarone is produced using non-botrytized withered grapes of Corvina variety. Two different post-harvest conditions were analyzed (non-controlled and controlled withering environment); grapes coming from two vineyards (close but differing for soil characteristics) were considered, during 2 subsequent vintages. To map the microbiome during withering, Next-Generation Sequencing (NGS) was employed[4]: the progression of fungal and bacterial species was characterized through metabarcoding (ITS and 16s) at 4 different time points (from 0 to 30% of weight loss).

RESULTS: No significant differences, at biodiversity level, were found between the microbial communities of grapes from the two vineyards, nor between the two vintages. The evolution of microorganisms during drying was instead interestingly variable. Moreover, slight but significant differences were found between the two withering systems, although significant only for some taxa.

CONCLUSIONS: NGS metabarcoding showed to be an effective technique in the study of withering-grape microbiome and provided new information on the changes occurring in microbial communities because of the drying process. Indeed, to our knowledge, the present work is the first time-course study of both mycobiome and bacteriome throughout withering. The study also showed that changes of drying conditions can lead to significant modifications of the berry-skin microbiota.

DOI:

Publication date: September 3, 2021

Issue: Macrowine 2021

Type: Article

Authors

Tiziana Nardi, Luca Nerva*, Walter Chitarra*

CREA – Consiglio per la ricerca in agricoltura e l’analisi dell’economia agraria, Centro di Ricerca Viticoltura ed Enologia, Conegliano, Italy, Diego Tomasi and Tiziana Nardi  CREA – Consiglio per la ricerca in agricoltura e l’analisi dell’economia agraria, Centro di Ricerca Viticoltura ed Enologia, Conegliano, Italy *these authors contributed equally to the work

Contact the author

Keywords

Post-harvest, grape microbiome, metabarcoding, epiphytes

Citation

Related articles…

Correlations between sensory characteristics and colloidal content in dry white wines

Must clarification is an important step occurring just after grape extraction in the elaboration of white wine, consisting in a solid-liquid separation. Traditionally, low must turbidity, around 50-150 NTU, is generally reached in white winemaking in order to prevent reductive aromas and facilitating alcoholic fermentation. Alternatively, a higher turbidity (300 NTU or above) can be sought for reasons such as a better expression of grapes identity (terroir), or for getting a must matrix that could supposedly lead to wines having greater ageing potential.

Aromatic characterization of Moscato Giallo by GC-MS/MS and stable isotopic ratio analysis of the major volatile compounds

Among the Moscato grapes, Moscato Giallo is a winegrape variety characterized by a high content of free and glycosylated monoterpenoids, which gives very aromatic wines. The aromatic bouquet of Moscato Giallo is strongly influenced by the high concentration of linalool, geraniol, linalool oxides, limonene, α-terpineol, citronellol, HO-trienol, HO-diols, 8-Hydroxylinalool, geranic acid and β-myrcene, that give citrus, rose, and peach notes.

CHARACTERIZATION OF ENOLOGICAL OAK TANNIN EXTRACTS BY MULTI-ANALYTICAL METHODS APPROACH

Oak tannin extracts are commonly used to improve wine properties. The main polyphenols found in oak wood extracts are ellagitannins¹ that release ellagic acid upon hydrolysis and comprise numerous structures². Moreover, oak tannin extracts contain other compounds giving a complex mixture. Consequently, the official OIV method based on gravimetric analysis of the tannin fraction adsorbed on polyvinylpolypyrrolidone is not sufficient to describe their composition and highlight their chemical diversity.

The importance of the physicochemical composition of wine on the score awarded in an official contest

The quality of wine is difficult to define. This is most certainly accredited to everyone´s different perception of quality. Some of the indicators of high-quality wines are color complexity and balance. Color is one of the most crucial attributes of quality, not only for the obvious implications for their perception but also because they are indicators of other aspects related to its aroma and taste.

Malbec wines from Argentina: influence of climate on aromatic components and Organoleptic profile. Is it possible to stablish regional identities?

Malbec grapes have been cultivated for 150 years in Argentina. In the last 20 years Argentinian Malbec wines have emerged as a commercial boom worldwide.