Terroir 2006 banner
IVES 9 IVES Conference Series 9 The wine microbial consortium: a real terroir characteristic

The wine microbial consortium: a real terroir characteristic

Abstract

Yeast, bacteria, species and strains play a key role in the winemaking process by producing metabolites which determine the sensorial qualities of wine. Therefore microbial population numeration, species identification and strains discrimination from berry surface at harvest to storage in bottle are fundamental. The microbial diversity and significance of its variation according to vineyard and cellar have not really been thoroughly considered in literature, and is the focus of this work. That should be of great interest because the spontaneous microbial population dynamics associated with a wine producing estate provide information on what might be considered as the method to obtain specific terroir typed wine. The both use of conventional microbiological methods numbering the wine microbial populations and efficient molecular tools of species identification and strains discrimination has demonstrated the microbial differences according to the estate revealing the microbial part in specific terroir characteristic.

Download the PDF

DOI:

Publication date: January 12, 2022

Issue: Terroir 2006

Type: Article

Authors

Vincent RENOUF, Cécile MIOT-SERTIER and Aline LONVAUD-FUNEL

Laboratoire de Biotechnologie et de Microbiologie Appliquée, Faculté d’oenologie
UMR INRA,Université Bordeaux 2 Victor Ségalen
351, cours de la Libération, 33405 Talence cedex, France

Contact the author

Keywords

microbial ecology, species, strains

Tags

IVES Conference Series | Terroir 2006

Citation

Related articles…

Comportamiento de la variedade “Touriga Nacional” en la Región Demarcada del Douro, en diferentes condiciones climáticas y edáficas

A Região Demarcada do Douro, oferece uma diversidade geográfica, climática e biológica (grande número de castas em cultivo) extremamente grande e complexa, originando vinhas
Read More

Seasonal variations and climate interactions with phenolic extractability of Pinot noir across the whole winemaking process

Context and Purpose of the Study. A deeper understanding of the relationship between weather conditions and wine quality is essential for assessing the impact of climate change and developing effective adaptation strategies.

Read More

Highlighting a link between the structure of mannoproteins and their foaming properties in sparkling wines

Effervescence and foaming properties are the main visual characteristics assessed by the consumer during
sparkling wine tasting.

Read More

Greek and Cypriot grape varieties as a sustainable solution to mitigate climate change

Aim: The aim of this report is to present evidence on the potential of Greek and Cypriot grape varieties to serve as a sustainable solution to mitigate climate change.

Methods and Results: The work provides a review of recent works involving Greek and Cypriot varieties’ performance under high temperatures and increased dryness.

Read More

Vineyard’s ozone application to induce secondary metabolites accumulation in grapes and wine

In viticulture sector to find new tools for pest management has become an urgent necessity. Hence, grapevines cultivation has high production rate demand and to meet the intensive market request, a massive use of pesticides is often required. In addition to the environmental problems associated with large use of chemicals, there is an increasing number of consumers which are asking for

Read More