Open AccessWine microbiology is driven by vineyard and winery anthropogenic factors
Author(s) -
Grangeteau Cédric,
RoullierGall Chloé,
Rousseaux Sandrine,
Gougeon Régis D.,
SchmittKopplin Philippe,
Alexandre Hervé,
GuillouxBenatier Michèle
Publication year - 2017
Publication title -
microbial biotechnology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.287
H-Index - 74
ISSN - 1751-7915
DOI - 10.1111/1751-7915.12428
Subject(s) - winery , vineyard , wine , phytosanitary certification , biology , biodiversity , fermentation , population , botany , food science , microbiology and biotechnology , horticulture , ecology , demography , sociology
Summary The effects of different anthropic activities (vineyard: phytosanitary protection; winery: pressing and sulfiting) on the fungal populations of grape berries were studied. The global diversity of fungal populations (moulds and yeasts) was performed by pyrosequencing. The anthropic activities studied modified fungal diversity. Thus, a decrease in biodiversity was measured for three successive vintages for the grapes of the plot cultivated with Organic protection compared to plots treated with Conventional and Ecophyto protections. The fungal populations were then considerably modified by the pressing‐clarification step. The addition of sulfur dioxide also modified population dynamics and favoured the domination of the species Saccharomyces cerevisiae during fermentation. The non‐targeted chemical analysis of musts and wines by FT ‐ ICR ‐ MS showed that the wines could be discriminated at the end of alcoholic fermentation as a function of adding SO 2 or not, but also and above all as a function of phytosanitary protection, regardless of whether these fermentations took place in the presence of SO 2 or not. Thus, the existence of signatures in wines of chemical diversity and microbiology linked to vineyard protection has been highlighted.