Terroir 2008 banner
IVES 9 IVES Conference Series 9 Influence of organic plant treatment on the terroir of microorganisms

Influence of organic plant treatment on the terroir of microorganisms

Abstract

Several factors like vineyard site, climate, grape variety, ripeness, physical health of the grapes and pest management influence the populations of indigenous yeasts on grapes and later on in spontaneous fermentations. During spontaneous fermentations, so called “wild yeasts” could significantly influence the wine aroma. Some authors certify more complexity and an increase of wine quality to these fermentations. A widespread opinion is that spontaneous fermentation can help to emphasize the characteristics of a specific geographical area or even of one vineyard site.
This was checked in a three years experimental period testing different pest management strategies to replace or reduce copper and sulphur and comparing integrated, organic and biodynamic strategies. Alternatives to copper or sulphur treatments could however have an impact on the aroma profiles, as they alter the composition of natural yeast populations in the vineyard or lead to changes in yeast metabolism. This was tested with several alternative strategies compared to organic-standard and integrated variants. Effects on spontaneous flora, fermentation course and aroma profiles were analysed.
Yeast populations on grapes and at different stages of grape and must processing were isolated and determined using RFLP analysis of the ITS-region.
Hanseniaspora uvarum and Metschnikowia pulcherrima were the dominating species on the grapes in all variants. There was no correlation between the population dynamics of yeast during the processing and fermentation and the different pest management strategies.
In this survey the processing and the ecosystem winery seem to have a more important influence on yeast diversity than the microflora composition on grapes.

Download the PDF

DOI:

Publication date: December 8, 2021

Issue: Terroir 2008

Type : Article

Authors

STÖLBEN T (1,2), RÜCK C (1,2), HERRBRUCK T (1,2), KAUER R (1), VON WALLBRUNN C (2)

(1) Fachbereich Geisenheim, Fachhochschule Wiesbaden, Von-Lade-Str. 1, 65366 Geisenheim
(2) Fachgebiet Mikrobiologie u. Biochemie, Forschungsanstalt Geisenheim, Von-Lade-Str. 1, 65366 Geisenheim

Contact the author

Keywords

 yeast, spontaneous fermentation, organic pest management, RFLP, sensory analysis

Tags

IVES Conference Series | Terroir 2008

Citation

Related articles…

Measurements of the oxygen dissolved in white wines elaborated in barrels without to open the bung of the barrels

Bases on oxoluminescence, we have developed an innovative device for measuring dissolved oxygen in wines in barrels without opening the bung. This system is directly inserted into the wood during the barrel elaboration and can be positioned at different locations of the barrel (the head, the hull …). During two successive vintages we have used this device notably to follow the oxygen dissolved of whites wines elaborated in barrels. This allowed us initially to monitor the oxygen levels of the harvest to bottling the whole elaboration process in barrels of white wines without using techniques of measurement suitable to modify the real values in wines (opening the bung to plunge an oximeter).

Read More

Use of antisense RNA technology to modulate gene expression in Œnococcus oeni

Œnococcus oeni is a wine-associated lactic acid bacterium performs the malolactic fermentation, which improves the taste and aromatic complexity of many wine.

Read More

Effect of vine nitrogen status on grape and wine quality: Terroir study in the Vaud vineyard (Switzerland)

This study was conducted on soil-climate-plant relations (terroir) and their impact on grape composition and wine quality in the canton of Vaud by Agroscope Changins-Wädenswil ACW

Read More

Effects of different organic amendments on soil, vine, grape and wine, in a long-term field experiment in Chinon vineyard (France)

In a long-term experiment carried out in Chinon vineyard (37, France) during 23 years, the effects of several organic amendments were studied on soil, vine, grapes and wine. Four main treatments were compared on a calcareous sandy soil: control without organic amendment, dry crushed pruning wood at 2.1.t-1.ha-1.year-1 (D1), cow manure at 10 t-1. ha-1.year-1 (D1) and cow manure applied at 20 t-1.ha-1.year-1 (D2). D1 levels were calculated to fill the annual humus losses by mineralization.

Read More

A climatic classification of the world’s wine regions and winegrape variety concentration

In this video recording of the IVES science meeting 2024, German Puga (Wine Economics Research Centre, School of Economics and Public Policy, University of Adelaide, Adelaide, Australia) speaks about a climatic classification of the world’s wine regions and winegrape variety concentration. This presentation is based on an original article accessible for free on OENO One.

Read More