Wine is one of the most ancient fermented beverages, it has remained almost as originally conceived until recently, when new techniques were implemented mainly to solve fermentative problems. The selection and use of specific wine yeast strains with excellent fermentation capabilities that avoid the process from becoming sluggish or getting stuck is almost mandatory in new wine techniques. The drawback of using these highly competitive yeast strains is the loss of wine diversity, compared to spontaneous fermentations. Recently the industry is incorporating non-Saccharomyces strains in an effort to rescue some of the diversity that comes from spontaneous fermentations. In this context, consumers have a great acceptance for wines with autochthonous character, and the industry is looking to accomplish this with controlled multistarter fermentations. This autochthonous character has been linked to different parameters, from weather conditions to soil chemistry but also to grape yeast microorganisms. The grapevine associated microbiota is therefore a source of variability. Although it has been widely studied, there are questions that still need to be addressed. This work aims to assess yeast biodiversity and how it is associated with the vine cultivar. Understand whether the population dynamics of yeast are based more on the vine cultivar with which it is associated or whether the local environment is the main driver. The mycobiome of grapes from different vineyards in four wine regions of Europe (Georgia, Italy and Spain) and South Africa has been analysed in local autochthonous wine cultivars compared to Cabernet-Sauvignon cultivars in the same regions. The use of a metagenomic approach allows us to provide a new point of view on the mycobiome of grapes.

Analysis of the fungal population of Cabernet Sauvignon in wine-growing regions of different countries compared to the local cultivar yeast population by NGS / J. Tronchoni, E. SETATI M., F. Valdetara, D. Fracassetti, D. Maghradze, R. Foschino, P. Morales, R. Gonzalez, I. Vigentini, F. BAUER Florian. ((Intervento presentato al convegno Yeasts for the Sustainability in Viticulture and Oenology Final Conference of the YeSVitE Project tenutosi a Milano nel 2017.

Analysis of the fungal population of Cabernet Sauvignon in wine-growing regions of different countries compared to the local cultivar yeast population by NGS

F. Valdetara;D. Fracassetti;R. Foschino;I. Vigentini;
2017-12-04

Abstract

Wine is one of the most ancient fermented beverages, it has remained almost as originally conceived until recently, when new techniques were implemented mainly to solve fermentative problems. The selection and use of specific wine yeast strains with excellent fermentation capabilities that avoid the process from becoming sluggish or getting stuck is almost mandatory in new wine techniques. The drawback of using these highly competitive yeast strains is the loss of wine diversity, compared to spontaneous fermentations. Recently the industry is incorporating non-Saccharomyces strains in an effort to rescue some of the diversity that comes from spontaneous fermentations. In this context, consumers have a great acceptance for wines with autochthonous character, and the industry is looking to accomplish this with controlled multistarter fermentations. This autochthonous character has been linked to different parameters, from weather conditions to soil chemistry but also to grape yeast microorganisms. The grapevine associated microbiota is therefore a source of variability. Although it has been widely studied, there are questions that still need to be addressed. This work aims to assess yeast biodiversity and how it is associated with the vine cultivar. Understand whether the population dynamics of yeast are based more on the vine cultivar with which it is associated or whether the local environment is the main driver. The mycobiome of grapes from different vineyards in four wine regions of Europe (Georgia, Italy and Spain) and South Africa has been analysed in local autochthonous wine cultivars compared to Cabernet-Sauvignon cultivars in the same regions. The use of a metagenomic approach allows us to provide a new point of view on the mycobiome of grapes.
Settore AGR/16 - Microbiologia Agraria
Analysis of the fungal population of Cabernet Sauvignon in wine-growing regions of different countries compared to the local cultivar yeast population by NGS / J. Tronchoni, E. SETATI M., F. Valdetara, D. Fracassetti, D. Maghradze, R. Foschino, P. Morales, R. Gonzalez, I. Vigentini, F. BAUER Florian. ((Intervento presentato al convegno Yeasts for the Sustainability in Viticulture and Oenology Final Conference of the YeSVitE Project tenutosi a Milano nel 2017.
Conference Object
File in questo prodotto:
Non ci sono file associati a questo prodotto.
Pubblicazioni consigliate

Caricamento pubblicazioni consigliate

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/2434/692868
Citazioni
  • ???jsp.display-item.citation.pmc??? ND
  • Scopus ND
  • ???jsp.display-item.citation.isi??? ND
social impact