ArticleMicrobial biotechnology2017
Wine microbiology is driven by vineyard and winery anthropogenic factors.
Article in Microbial biotechnology, 2017. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 37 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
37 citing papers in PubMed.
- Microbial terroir in winegrowing: revisiting the role of microbial biogeography in terroir expression.Applied and environmental microbiology · 2026Review
- Microbiome and Microbiota Within Wineries: A Review.Microorganisms · 2025Review
- Exploring the Grapevine Microbiome: Insights into the Microbial Ecosystem of Grape Berries.Microorganisms · 2025Review
- Microbial Diversity Associated with the Cabernet Sauvignon Carposphere (Fruit Surface) from Eight Vineyards in Henan Province, China.Foods (Basel, Switzerland) · 2024Article
- Spatiotemporal Dynamics of Assyrtiko Grape Microbiota.Microorganisms · 2024Article
- Diversity of fungal communities on Cabernet and Aglianico grapes from vineyards located in Southern Italy.Frontiers in microbiology · 2024Article
- Alcoholic and non-alcoholic rosé wines made with Saccharomyces cerevisiae var. boulardii probiotic yeast.Archives of microbiology · 2023Article
- Towards a Better Understanding of the Potential Benefits of Seaweed Based Biostimulants inPlants (Basel, Switzerland) · 2022Review
- Diversity and Dynamics of Epidermal Microbes During Grape Development of Cabernet Sauvignon (Frontiers in microbiology · 2022Article
- Inoculation with Mycorrhizal Fungi and Irrigation Management Shape the Bacterial and Fungal Communities and Networks in Vineyard Soils.Microorganisms · 2021Article
- The ecology of wine fermentation: a model for the study of complex microbial ecosystems.Applied microbiology and biotechnology · 2021Review
- Biodiversity of yeasts isolated during spontaneous fermentation of cool climate grape musts.Archives of microbiology · 2021Article
- The Biogeography of Fungal Communities Across Different Chinese Wine-Producing Regions Associated With Environmental Factors and Spontaneous Fermentation Performance.Frontiers in microbiology · 2021Article
- Yeast and Filamentous Fungi Microbial Communities in Organic Red Grape Juice: Effect of Vintage, Maturity Stage, SOFrontiers in microbiology · 2021Article
- Metataxonomic Analysis of Grape Microbiota During Wine Fermentation Reveals the Distinction of Cyprus RegionalFrontiers in microbiology · 2021Article
- Discovering the indigenous microbial communities associated with the natural fermentation of sap from the cider gum Eucalyptus gunnii.Scientific reports · 2020Article
- Wine Yeast Terroir: Separating the Wheat from the Chaff-for an Open Debate.Microorganisms · 2020Article
- Effect of Co-Inoculation ofMicroorganisms · 2020Article
- New Insights into the Oenological Significance ofMicroorganisms · 2020Article
- Discovering the bacteriome of Vitis vinifera cv. Pinot Noir in a conventionally managed vineyard.Scientific reports · 2020Article
Corrections and comments
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Authors and funding
7 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
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
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