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…

Physicochemical parameters of juices made from different grape varieties in the 2019 and 2020 Harvests of Rio Grande do Sul

This study evaluated the physicochemical parameters of grape juices produced in the serra gaúcha from the 2019 and 2020 harvests. To do this, 43 juice samples were analyzed, and divided into four distinct categories: juices made exclusively from bordô grapes (sb), juices made from bordô and niágara grapes (sbn), juices combining bordô and isabel grapes, and juices made from cuts of several grape varieties.

Read More

Study of grape plant behaviour (cv. Chasselas) on various “terroirs” of the Vaud county (Switzerland)

L’étude du comportement physiologique et agronomique de la vigne (cv. Chasselas) a été réalisée en 2001 par la Station fédérale de recherches en production végétale de Changins sur divers terroirs viticoles vaudois (Suisse), dans le cadre d’un projet d’étude des terroirs viticoles vaudois en collaboration avec le bureau I LETESSIER (SIGALES) à Grenoble et l’École polytechnique fédérale de Lausanne (EPFL).

Read More

Modeling sugar accumulation dynamics of a wide variety of grape cultivars (Vitis vinifera L.)

Climate change is a major challenge in wine production. The IPCC (2014) projected that by the end of the 21st century average temperatures will increase by 1-3.7°C. Consequently, harvest dates could advance by approximately 30 days. A general observed trend is the increase in berry sugar content and decrease in organic acids, posing challenges for winegrowers. Variability among cultivars is a precious resource to adapt viticulture to a changing environment.

Read More

Influence of coinoculation of L. plantarum and O. oeni on the color and composition of Tempranillo wines

AIM: The aim of this research was to determine the influence of performing malolactic fermentation (MLF) of Tempranillo wines by coinoculation with Lactobacillus plantarum or Oenococcus oeni and Saccharomycescerevisiae on the composition and color of the final wines in comparison with sequential inoculation with Oenococcus oeni and spontaneous MLF. METHODS: Around 1500 Kg of Tempranillo grapes from Pagos de Anguix winery (Anguix, AOC Ribera de Duero, Spain) were harvested at the optimal maturity

Read More

Extraction of stilbenes from grape cane waste and their possible applications

Vine pruning residues constitute a significant fraction of vitivinicultural waste; in fact, depending on the variety and training system, they can reach 1-5 tons/ha/year.

Read More