ArticlemSphere2020
The Fungal Microbiome Is an Important Component of Vineyard Ecosystems and Correlates with Regional Distinctiveness of Wine.
Article in mSphere, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 45 papers.
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Who cites it
45 citing papers in PubMed.
- Microbial terroir in winegrowing: revisiting the role of microbial biogeography in terroir expression.Applied and environmental microbiology · 2026Review
- Horizontal gene transfer in Saccharomyces cerevisiae and other Saccharomycotina yeasts: a review.World journal of microbiology & biotechnology · 2026Review
- Microbial ecology of fermented foods.FEMS yeast research · 2026Review
- Basidiomycete Yeasts of Wine Grapes and Their Potential Applications in Winemaking.Comprehensive reviews in food science and food safety · 2025Review
- Microbial interactions and ecology in fermented food ecosystems.Nature reviews. Microbiology · 2025Review
- The genetic basis of microbiome recruitment in grapevine and its association with fermentative and pathogenic taxa.The New phytologist · 2025Article
- Microbiome composition in grapevine trunk diseases symptomatic plants is modulated by genotype and region.Scientific reports · 2025Article
- Potential and challenges for application of microbiomes in agriculture.The Plant cell · 2025Review
- A tale of two vineyards: parsing site-specific differences in bacterial and fungal communities of wine grapes from proximal vineyards and their changes during processing in a single winery.Applied and environmental microbiology · 2025Article
- Wine Fermentation as a Model System for Microbial Ecology and Evolution.Environmental microbiology · 2025Review
- The Fungal Microbiome in the Vineyard Ecosystem Plays a Key Role in Shaping the Regional Characteristics of Wine.Foods (Basel, Switzerland) · 2025Article
- Microbial Communities in Agave Fermentations Vary by Local Biogeographic Regions.Environmental microbiology reports · 2025Article
- Vintage and terroir are the strongest determinants of grapevine carposphere microbiome in the viticultural zone of Drama, Greece.FEMS microbiology ecology · 2025Article
- Microbial communities from distinctFrontiers in fungal biology · 2025Article
- Functional diversity of the above-ground fungal community under long-term integrated, organic and biodynamic Vineyard Management.Environmental microbiome · 2024Article
- Multi-omics framework to reveal the molecular determinants of fermentation performance in wine yeast populations.Microbiome · 2024Article
- Soil Microbial Communities and Wine Terroir: Research Gaps and Data Needs.Foods (Basel, Switzerland) · 2024Article
- Dynamic Succession of Natural Microbes during the Ecolly Grape Growth under Extremely Simplified Eco-Cultivation.Foods (Basel, Switzerland) · 2024Article
- Physicochemical Properties and Microbiome of Vineyard Soils from DOP Ribeiro (NW Spain) Are Influenced by Agricultural Management.Microorganisms · 2024Article
- Fungal Community Composition and Its Relationship with Volatile Compounds during Spontaneous Fermentation of Cabernet Sauvignon from Two Chinese Wine-Growing Regions.Foods (Basel, Switzerland) · 2023Article
Corrections and comments
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Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The flavors of fermented plant foods and beverages are formed by microorganisms, and in the case of wine, the location and environmental features of the vineyard site also imprint the wine with distinctive aromas and flavors. Microbial growth and metabolism play an integral role in wine production, by influencing grapevine health, wine fermentation, and the flavor, aroma, and quality of finished wines. The contributions by which microbial distribution patterns drive wine metabolites are unclear, and while flavor has been correlated with fungal and bacterial composition for wine, bacterial activity provides fewer sensorially active biochemical conversions than fungi in wine fermentation. Here, we collected samples across six distinct wine-growing areas in southern Australia to investigate regional distribution patterns of fungi and bacteria and the association with wine chemical composition. Results show that both soil and must microbiota distinguish wine-growing regions. We found a relationship between microbial and wine metabolic profiles under different environmental conditions, in particular measures of soil properties and weather. Fungal communities are associated with wine regional distinctiveness. We found that the soil microbiome is a source of grape- and must-associated fungi and suggest that weather and soil could influence wine characteristics via the soil fungal community. Our report describes a comprehensive scenario of wine microbial biogeography where microbial diversity responds to the surrounding environment and correlates with wine composition and regional characteristics. These findings provide perspectives for thoughtful human practices to optimize food composition through understanding fungal activity and abundance.
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