ArticleMicrobial biotechnology2016
Dynamic changes in microbiota and mycobiota during spontaneous 'Vino Santo Trentino' fermentation.
Article in Microbial biotechnology, 2016. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 21 papers.
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Who cites it
21 citing papers in PubMed.
- Wine Fermentation as a Model System for Microbial Ecology and Evolution.Environmental microbiology · 2025Review
- Occurrence and Persistence ofMicroorganisms · 2024Article
- Grape-associated fungal community patterns persist from berry to wine on a fine geographical scale.FEMS yeast research · 2023Article
- Effect of Commercial Yeast Starter Cultures on Cabernet Sauvignon Wine Aroma Compounds and Microbiota.Foods (Basel, Switzerland) · 2022Article
- Year, Location, and Variety Impact on Grape-, Soil-, and Leaf-Associated Fungal Microbiota of Arkansas-Grown Table Grapes.Microbial ecology · 2021Article
- DNA sequencing, genomes and genetic markers of microbes on fruits and vegetables.Microbial biotechnology · 2021Review
- Metataxonomic Analysis of Grape Microbiota During Wine Fermentation Reveals the Distinction of Cyprus RegionalFrontiers in microbiology · 2021Article
- Article
- Bacterial microbiota diversity and composition in red and white wines correlate with plant-derived DNA contributions and botrytis infection.Scientific reports · 2020Article
- The Fungal Microbiome Is an Important Component of Vineyard Ecosystems and Correlates with Regional Distinctiveness of Wine.mSphere · 2020Article
- Wine Yeast Terroir: Separating the Wheat from the Chaff-for an Open Debate.Microorganisms · 2020Article
- Taxonomic and Functional Characterization of the Microbial Community During SpontaneousFrontiers in microbiology · 2019Article
- Identification of a novel interspecific hybrid yeast from a metagenomic spontaneously inoculated beer sample using Hi-C.Yeast (Chichester, England) · 2018Article
- Bark and Grape Microbiome ofFrontiers in microbiology · 2018Article
- Metagenomic Approaches to Investigate the Contribution of the Vineyard Environment to the Quality of Wine Fermentation: Potentials and Difficulties.Frontiers in microbiology · 2018Review
- SaccharomycesIDentifier, SID: strain-level analysis of Saccharomyces cerevisiae populations by using microsatellite meta-patterns.Scientific reports · 2017Article
- The Grapevine and Wine Microbiome: Insights from High-Throughput Amplicon Sequencing.Frontiers in microbiology · 2017Review
- From Vineyard Soil to Wine Fermentation: Microbiome Approximations to Explain the "Frontiers in microbiology · 2017Review
- Metagenomics insights into food fermentations.Microbial biotechnology · 2017Review
- Genetic Polymorphism in Wine Yeasts: Mechanisms and Methods for Its Detection.Frontiers in microbiology · 2017Review
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Authors and funding
7 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Vino Santo is a sweet wine produced from late harvesting and pressing of Nosiola grapes in a small, well-defined geographical area in the Italian Alps. We used metagenomics to characterize the dynamics of microbial communities in the products of three wineries, resulting from spontaneous fermentation with almost the same timing and procedure. Comparing fermentation dynamics and grape microbial composition, we show a rapid increase in a small number of wine yeast species, with a parallel decrease in complexity. Despite the application of similar protocols, slight changes in the procedures led to significant differences in the microbiota in the three cases of fermentation: (i) fungal content of the must varied significantly in the different wineries, (ii) Pichia membranifaciens persisted in only one of the wineries, (iii) one fermentation was characterized by the balanced presence of Saccharomyces cerevisiae and Hanseniaspora osmophila during the later phases. We suggest the existence of a highly winery-specific 'microbial-terroir' contributing significantly to the final product rather than a regional 'terroir'. Analysis of changes in abundance during fermentation showed evident correlations between different species, suggesting that fermentation is the result of a continuum of interaction between different species and physical-chemical parameters.
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