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Dynamic changes in microbiota and mycobiota during spontaneous ‘Vino Santo Trentino’ fermentation
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 fermentatio...
Autores principales: | , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
John Wiley and Sons Inc.
2016
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4767281/ https://www.ncbi.nlm.nih.gov/pubmed/26780037 http://dx.doi.org/10.1111/1751-7915.12337 |
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author | Stefanini, Irene Albanese, Davide Cavazza, Agostino Franciosi, Elena De Filippo, Carlotta Donati, Claudio Cavalieri, Duccio |
author_facet | Stefanini, Irene Albanese, Davide Cavazza, Agostino Franciosi, Elena De Filippo, Carlotta Donati, Claudio Cavalieri, Duccio |
author_sort | Stefanini, Irene |
collection | PubMed |
description | 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) P ichia membranifaciens persisted in only one of the wineries, (iii) one fermentation was characterized by the balanced presence of S accharomyces cerevisiae and H anseniaspora 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. |
format | Online Article Text |
id | pubmed-4767281 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2016 |
publisher | John Wiley and Sons Inc. |
record_format | MEDLINE/PubMed |
spelling | pubmed-47672812016-03-24 Dynamic changes in microbiota and mycobiota during spontaneous ‘Vino Santo Trentino’ fermentation Stefanini, Irene Albanese, Davide Cavazza, Agostino Franciosi, Elena De Filippo, Carlotta Donati, Claudio Cavalieri, Duccio Microb Biotechnol Research Articles 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) P ichia membranifaciens persisted in only one of the wineries, (iii) one fermentation was characterized by the balanced presence of S accharomyces cerevisiae and H anseniaspora 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. John Wiley and Sons Inc. 2016-01-18 /pmc/articles/PMC4767281/ /pubmed/26780037 http://dx.doi.org/10.1111/1751-7915.12337 Text en © 2016 The Author. Microbial Biotechnology published by John Wiley & Sons Ltd and Society for Applied Microbiology. This is an open access article under the terms of the Creative Commons Attribution (http://creativecommons.org/licenses/by/4.0/) License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited. |
spellingShingle | Research Articles Stefanini, Irene Albanese, Davide Cavazza, Agostino Franciosi, Elena De Filippo, Carlotta Donati, Claudio Cavalieri, Duccio Dynamic changes in microbiota and mycobiota during spontaneous ‘Vino Santo Trentino’ fermentation |
title | Dynamic changes in microbiota and mycobiota during spontaneous ‘Vino Santo Trentino’ fermentation |
title_full | Dynamic changes in microbiota and mycobiota during spontaneous ‘Vino Santo Trentino’ fermentation |
title_fullStr | Dynamic changes in microbiota and mycobiota during spontaneous ‘Vino Santo Trentino’ fermentation |
title_full_unstemmed | Dynamic changes in microbiota and mycobiota during spontaneous ‘Vino Santo Trentino’ fermentation |
title_short | Dynamic changes in microbiota and mycobiota during spontaneous ‘Vino Santo Trentino’ fermentation |
title_sort | dynamic changes in microbiota and mycobiota during spontaneous ‘vino santo trentino’ fermentation |
topic | Research Articles |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4767281/ https://www.ncbi.nlm.nih.gov/pubmed/26780037 http://dx.doi.org/10.1111/1751-7915.12337 |
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