Rare earth elements distribution in grape berries

Different yeasts were isolated from spontaneous fermentation of Assyrtiko grape must in Santorini Island, Greece. Molecular typing revealed the presence of three Saccharomyces cerevisiae strains (S9, S13, S24) and one strain of the yeast species Nakazawaea ishiwadae (N.i). The four isolated strains were further tested in laboratory scale fermentations of Assyrtiko must in pure inoculation cultures and in sequential inoculation (72 hours) of each S. cerevisiae strain with the strain of N. ishiwadae. All fermentation trials were realised in duplicate.

Pectins or pectic polysaccharides are one of the major components in grape skin cell wall, they contribute to physiological processes which determine the integrity and rigidity of grape skin tissue

In Burgundy, a climat has nothing to do with the weather but accurately designates a named vine plot, often centuries-old, which produces a singular wine. This wine is the combination of history, the natural environment (relief, type of soil, exposure to the sun), a grape variety and know-how going back thousands of years. The grapes of each climat are harvested separately and the wine is made from a single grape variety and has a unique name featured on the bottle. Romanée conti, clos de vougeot, montrachet, musigny, corton…

En France, la filière A.O.C. cidricole emploie de plus en plus de levures initialement sélectionnées pour les fermentations des vins. Le risque d’une uniformisation organoleptique ou d’un marquage

Newer sequencing technologies have allowed for the addition of microbes to the story of terroir. The same environmental factors that influence the phenotypic expression of a crop also shape the composition of the microbial communities found on that crop. For fermented goods, such as wine, that microbial community ultimately influences the organoleptic properties of the final product that is delivered to customers. Recent studies have begun to study the biogeography of wine-associated microbes within different growing regions, finding that communities are distinct across landscapes. Despite this new knowledge, there are still many questions about what factors drive these differences. Our goal was to quantify differences in yeast communities due to management style between seven pairs of conventional and biodynamic vineyards (14 in total) throughout Oregon, USA. We wanted to answer the following questions: 1) are yeast communities distinct between biodynamic vineyards and conventional vineyards? 2) are these differences consistent across a large geographic region? 3) can differences in yeast communities be tied to differences in metabolite profiles of the bottled wine? To collect our data we took soil, bark, leaf, and grape samples from within each vineyard from five different vines of pinot noir. We also collected must and a 10º brix sample from each winery. Using these samples, we performed 18S amplicon sequencing to identify the yeast present. We then used metabolomics to characterize the organoleptic compounds present in the bottled wine from the blocks the year that we sampled. We are actively in the process of analysing our data from this study.