ArticleScientific reports2020
Bacterial microbiota diversity and composition in red and white wines correlate with plant-derived DNA contributions and botrytis infection.
Article in Scientific reports, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 14 papers.
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Who cites it
14 citing papers in PubMed.
- Endophytic microorganisms from 'Bordô' grapes as biological control agents against Colletotrichum and Botrytis.Brazilian journal of microbiology : [publication of the Brazilian Society for Microbiology] · 2026Article
- Wine Fermentation as a Model System for Microbial Ecology and Evolution.Environmental microbiology · 2025Review
- Microbiome and Microbiota Within Wineries: A Review.Microorganisms · 2025Review
- From microbial communities to aroma profiles: A comparative study of spontaneous fermentation in merlot and cabernet sauvignon wines.Food chemistry: X · 2025Article
- Screening and Selection of Native Lactic Acid Bacteria Isolated from Chilean Grapes.Foods (Basel, Switzerland) · 2025Article
- Diversity of 'Cabernet Sauvignon' Grape Epidermis and Environmental Bacteria in Wineries from Different Sub-Regions of the Eastern Foothills of Helan Mountain, Ningxia.Foods (Basel, Switzerland) · 2024Article
- Article
- Microbial community succession and volatile compounds changes during spontaneous fermentation of Cabernet Sauvignon (Food chemistry: X · 2023Article
- Bacterial Communities Related to Aroma Formation during Spontaneous Fermentation of 'Cabernet Sauvignon' Wine in Ningxia, China.Foods (Basel, Switzerland) · 2022Article
- Molecular tools for the analysis of the microbiota involved in malolactic fermentation: from microbial diversity to selection of lactic acid bacteria of enological interest.World journal of microbiology & biotechnology · 2022Review
- Article
- Article
- Characterization of Microbial Dynamics and Volatile Metabolome Changes During Fermentation of Chambourcin Hybrid Grapes From Two Pennsylvania Regions.Frontiers in microbiology · 2020Article
- Functional profile of host microbiome indicatesGut microbesArticle
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Authors and funding
11 authors.
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Abstract
Wine is a globally produced, marketed and consumed alcoholic beverage, which is valued for its aromatic and qualitative complexity and variation. These properties are partially attributable to the bacterial involvement in the fermentation process. However, the organizational principles and dynamic changes of the bacterial wine microbiota remain poorly understood, especially in the context of red and white wine variations and environmental stress factors. Here, we determined relative and absolute bacterial microbiota compositions from six distinct cultivars during the first week of fermentation by quantitative and qualitative 16S rRNA gene amplification and amplicon sequencing. All wines harboured complex and variable bacterial communities, with Tatumella as the most abundant genus across all batches, but red wines were characterized by higher bacterial diversity and increased relative and absolute abundance of lactic and acetic acid bacteria (LAB/AAB) and bacterial taxa of predicted environmental origin. Microbial diversity was positively correlated with plant-derived DNA concentrations in the wine and Botrytis cinerea infection before harvest. Our findings suggest that exogenous factors, such as procedural differences between red and white wine production and environmental stress on grape integrity, can increase bacterial diversity and specific bacterial taxa in wine, with potential consequences for wine quality and aroma.
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