2-AIN-505, 2-AIN-251: Seminár z bioinformatiky (1) a (3)
Zima 2017
Abstrakt

Catia Pinto, Diogo Pinho, Remy Cardoso, Valeria Custodio, Joana Fernandes, Susana Sousa, Miguel Pinheiro, Conceicao Egas, Ana C. Gomes. Wine fermentation microbiome: a landscape from different Portuguese wineappellations. Front Microbiol, 6:905. 2015.

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Abstract:

Grapes and wine musts harbor a complex microbiome, which plays a crucial role in 
wine fermentation as it impacts on wine flavour and, consequently, on its final
quality and value. Unveiling the microbiome and its dynamics, and understanding
the ecological factors that explain such biodiversity, has been a challenge to
oenology. In this work, we tackle this using a metagenomics approach to describe 
the natural microbial communities, both fungal and bacterial microorganisms,
associated with spontaneous wine fermentations. For this, the wine microbiome,
from six Portuguese wine appellations, was fully characterized as regards to
three stages of fermentation - Initial Musts (IM), and Start and End of alcoholic
fermentations (SF and EF, respectively). The wine fermentation process revealed a
higher impact on fungal populations when compared with bacterial communities, and
the fermentation evolution clearly caused a loss of the environmental
microorganisms. Furthermore, significant differences (p < 0.05) were found in the
fungal populations between IM, SF, and EF, and in the bacterial population
between IM and SF. Fungal communities were characterized by either the presence
of environmental microorganisms and phytopathogens in the IM, or yeasts
associated with alcoholic fermentations in wine must samples as Saccharomyces and
non-Saccharomyces yeasts (as Lachancea, Metschnikowia, Hanseniaspora,
Hyphopichia, Sporothrix, Candida, and Schizosaccharomyces). Among bacterial
communities, the most abundant family was Enterobacteriaceae; though families of 
species associated with the production of lactic acid (Lactobacillaceae,
Leuconostocaceae) and acetic acid (Acetobacteriaceae) were also detected.
Interestingly, a biogeographical correlation for both fungal and bacterial
communities was identified between wine appellations at IM suggesting that each
wine region contains specific and embedded microbial communities which may
contribute to the uniqueness of regional wines.