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…

Study to optimize the effectiveness of copper treatments for low impact viticulture

Among all pathologies that afflict grapevine, Downy Mildew (DM) is the most important. Generally controlled using Copper (Cu), recently European Commission confirmed its usage but limiting the maximum amount to 28 Kg per hectare in 7 years (Reg. EU 2018/1981).

Read More

Fermentative volatile compounds and chromatic characteristics can contribute to Italian white wines diversity

Perceived aroma plays an important role in wine quality, and it depends mainly on the volatile composition. Volatile organic compounds (VOCs) from grapes and those formed during winemaking are involved in the sensory complexity of wines. In aroma-neutral winegrape varieties, the winemaking process itself, and particularly alcoholic fermentation (AF), impacts strongly on the organoleptic characteristics of wines due to the formation of volatile alcohols, acids, and esters. In addition, phenolic compounds could contribute not only to the wine color but also to VOCs evolution during AF.

Read More

Evaluation of two transmittance meters in estimating chlorophyll and nitrogen concentrations in grapevine cultivars

Two transmittance-based chlorophyll meters (SPAD-502 and CCM-200) were evaluated in estimating chlorophyll (Chl) and nitrogen (N) levels in grapevine leaves.

Read More

Metabolomics for grape and wine research: exploring the contributions of amino acids to wine flavour

A critical aspect of wine quality is the overall expression of wine flavour, which is formed by the interplay of volatile aroma compounds, their precursors, and taste and matrix components.
Grapes directly contribute to wine only a small number of potent aroma compounds, and the unique
sensory attributes and perceived quality of a wine result from combining 100s of metabolites of grapes, yeast and bacteria, and oak wood.

Read More

Under-vine cover crops: impact on weed development, yield and grape composition

This study aims to evaluate the interest of using an under-vine cover crop as a sustainable management tool replacing herbicides or tillage to control weeds, evaluating its effects on yield and berry parameters in a semi-arid climate. 
The performance of Trifolium fragiferum as an under-vine cover crop was evaluated in 2018 and 2019 in a Merlot vineyard in

Read More