Macrowine 2021
IVES 9 IVES Conference Series 9 Bacterial community in different wine appellations – biotic and abiotic interaction in grape berry and its impact on Botrytis cinerea development

Bacterial community in different wine appellations – biotic and abiotic interaction in grape berry and its impact on Botrytis cinerea development

Abstract

An in-depth knowledge on the conditions that trigger Botrytis disease and the microbial community associated with the susceptibility/resistance to it could led to the anticipation and response to the Botrytis emergence and severity. Therefore, the present study pretends to establish links between biotic and abiotic factors and the presence/abundance of B. cinerea. Several grape varieties from 4 different wine appellations in France and Spain have been studied at different maturity stages to analyse: 1) B. cinerea abundance (established by qPCR), 2) grape composition parameters (comprising water activity measuring, exudates composition, phenologic stage, gluconic acid, calcium, etc), and 3) grape berries microbial community diversity and composition (using 16S rRNA and ITS amplicon sequencing).Preliminary analysis of the results obtained through 16S rRNA Next Generation Sequencing revealed differences in microbial richness and bacterial composition between the vineyards. Both alpha and beta diversities correlated with fruit maturity, where grapes at harvest stage showed significantly higher richness and a dissimilar bacterial composition. In addition, bacterial community structure differed between wine appellations. The study will increase significantly our understanding of the ecology of microbial associated to different grape varieties and viticulture areas. Additionally, it will generate knowledge about the factors.

DOI:

Publication date: September 3, 2021

Issue: Macrowine 2021

Type: Article

Authors

Guilherme Martins 1,2, Pauline Mazeau 1, Audrey Barsacq 1, Laurence Geny 1, Isabelle Masneuf-Pomarède 1,2 , Miren Andone Recalde 3, Iratxe Zarraonaindia 3

1 Université de Bordeaux, Isvv, Unité de Recherche Oenologie Ea 4577, Usc 1366 Inrae, Bordeaux Inp, 33140 Villenave D’Ornon, France.
2 Bordeaux Sciences Agro, 33170 Gradignan Cedex, France.
3 Department of Genetics, Physical, Anthropology & Animal Physiology, Faculty of Science And Technology, University of The Basque Country (Upv/Ehu), Leioa, Spain.
4 Ikerbasque, Basque Foundation For Science, Bilbao, Spain.

Contact the author

Keywords

microbial community, botrytis cinerea,  grape composition parameters, next generation sequencing

Citation

Related articles…

Can varietal ‘apricot’ aroma of Viognier wine be controlled with clonal selection and harvest timing?

Recent wine-like reconstitution sensory studies confirmed that several monoterpenes were the key aroma compounds in the perception of an ‘apricot’ aroma attribute in Viognier wine.

Read More

Under-vine cover crop: effect over glycosidic aroma precursors of Vitis vinifera L. Cv Syrah

AIM: Volatile compounds joint to aromatic precursors form the aroma of grape must that will provide a characteristic aroma to the wine.

Read More

Effects of soil characteristics on manganese transfer from soil to vine and wine

Aim: In recent times the export of Beaujolais wines has been jeopardised due to a limit of manganese content (Mn) in wine implemented by China (2 mg/L), related to suspicions of potassium permanganate fraud. Nevertheless, soil Mn content may be high in some soil types in Beaujolais. The aim of this study was to improve knowledge of manganese transfer from soil to vine and wine because data on this subject is scarce.

Read More

Untargeted metabolomics to identify potential chemical markers responsible for the permissiveness of red wines against Brettanomyces bruxellensis

Red wines constitute the majority of the wines produced in Bordeaux. All along the winemaking process, many microorganisms may develop in wine. A lot of them are useful but a common defect found in wine is linked to the development of Brettanomyces bruxellensis, a yeast that produces volatile phenols. These molecules are responsible for an unwanted sensorial defect described as similar to “horse sweat”, “burnt plastic” or “leather”. It has been shown that while some wines are very permissive and easily contaminated, others are pretty resistant to Brettanomyces development. However, common parameters such as pH, alcohol or sugars composition cannot fully explain the differences observed in wine permissiveness.

Read More

Moscatel vine-shoot extracts as grapevine biostimulant to increase the varietal aroma of Airén wines

There is a growing interest in the exploitation of vine-shoots waste, since they are often left or burned. Sánchez-Gómez et al. [1] have shown that vines-shoots aqueous extracts have significant contents of bioactive compounds, among which several polyphenols and volatiles are highlighted. Recent studied had demonstrated that the chemical composition of vine-shoots is enhanced when vine-shoots are toasted
[2,3]. The application of vegetable products in the vineyards has led to significant changes towards a more “Sustainable Viticulture”. An innovative foliar application for Airén vine-shoot extracts have been carried out to the vineyard. It has been shown that they act as grape biostimulants, improving certain wine quality characteristics [4].

Read More