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Sources and Assembly of Microbial Communities in Vineyards as a Functional Component of Winegrowing

Microbiomes are integral to viticulture and winemaking – collectively termed winegrowing – where diverse fungi and bacteria can exert positive and negative effects on grape health and wine quality. Wine is a fermented natural product, and the vineyard serves as a key point of entry for quality-modul...

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Autores principales: Griggs, Reid G., Steenwerth, Kerri L., Mills, David A., Cantu, Dario, Bokulich, Nicholas A.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8076609/
https://www.ncbi.nlm.nih.gov/pubmed/33927711
http://dx.doi.org/10.3389/fmicb.2021.673810
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author Griggs, Reid G.
Steenwerth, Kerri L.
Mills, David A.
Cantu, Dario
Bokulich, Nicholas A.
author_facet Griggs, Reid G.
Steenwerth, Kerri L.
Mills, David A.
Cantu, Dario
Bokulich, Nicholas A.
author_sort Griggs, Reid G.
collection PubMed
description Microbiomes are integral to viticulture and winemaking – collectively termed winegrowing – where diverse fungi and bacteria can exert positive and negative effects on grape health and wine quality. Wine is a fermented natural product, and the vineyard serves as a key point of entry for quality-modulating microbiota, particularly in wine fermentations that are conducted without the addition of exogenous yeasts. Thus, the sources and persistence of wine-relevant microbiota in vineyards critically impact its quality. Site-specific variations in microbiota within and between vineyards may contribute to regional wine characteristics. This includes distinctions in microbiomes and microbiota at the strain level, which can contribute to wine flavor and aroma, supporting the role of microbes in the accepted notion of terroir as a biological phenomenon. Little is known about the factors driving microbial biodiversity within and between vineyards, or those that influence annual assembly of the fruit microbiome. Fruit is a seasonally ephemeral, yet annually recurrent product of vineyards, and as such, understanding the sources of microbiota in vineyards is critical to the assessment of whether or not microbial terroir persists with inter-annual stability, and is a key factor in regional wine character, as stable as the geographic distances between vineyards. This review examines the potential sources and vectors of microbiota within vineyards, general rules governing plant microbiome assembly, and how these factors combine to influence plant-microbe interactions relevant to winemaking.
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spelling pubmed-80766092021-04-28 Sources and Assembly of Microbial Communities in Vineyards as a Functional Component of Winegrowing Griggs, Reid G. Steenwerth, Kerri L. Mills, David A. Cantu, Dario Bokulich, Nicholas A. Front Microbiol Microbiology Microbiomes are integral to viticulture and winemaking – collectively termed winegrowing – where diverse fungi and bacteria can exert positive and negative effects on grape health and wine quality. Wine is a fermented natural product, and the vineyard serves as a key point of entry for quality-modulating microbiota, particularly in wine fermentations that are conducted without the addition of exogenous yeasts. Thus, the sources and persistence of wine-relevant microbiota in vineyards critically impact its quality. Site-specific variations in microbiota within and between vineyards may contribute to regional wine characteristics. This includes distinctions in microbiomes and microbiota at the strain level, which can contribute to wine flavor and aroma, supporting the role of microbes in the accepted notion of terroir as a biological phenomenon. Little is known about the factors driving microbial biodiversity within and between vineyards, or those that influence annual assembly of the fruit microbiome. Fruit is a seasonally ephemeral, yet annually recurrent product of vineyards, and as such, understanding the sources of microbiota in vineyards is critical to the assessment of whether or not microbial terroir persists with inter-annual stability, and is a key factor in regional wine character, as stable as the geographic distances between vineyards. This review examines the potential sources and vectors of microbiota within vineyards, general rules governing plant microbiome assembly, and how these factors combine to influence plant-microbe interactions relevant to winemaking. Frontiers Media S.A. 2021-04-13 /pmc/articles/PMC8076609/ /pubmed/33927711 http://dx.doi.org/10.3389/fmicb.2021.673810 Text en Copyright © 2021 Griggs, Steenwerth, Mills, Cantu and Bokulich. https://creativecommons.org/licenses/by/4.0/This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
spellingShingle Microbiology
Griggs, Reid G.
Steenwerth, Kerri L.
Mills, David A.
Cantu, Dario
Bokulich, Nicholas A.
Sources and Assembly of Microbial Communities in Vineyards as a Functional Component of Winegrowing
title Sources and Assembly of Microbial Communities in Vineyards as a Functional Component of Winegrowing
title_full Sources and Assembly of Microbial Communities in Vineyards as a Functional Component of Winegrowing
title_fullStr Sources and Assembly of Microbial Communities in Vineyards as a Functional Component of Winegrowing
title_full_unstemmed Sources and Assembly of Microbial Communities in Vineyards as a Functional Component of Winegrowing
title_short Sources and Assembly of Microbial Communities in Vineyards as a Functional Component of Winegrowing
title_sort sources and assembly of microbial communities in vineyards as a functional component of winegrowing
topic Microbiology
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8076609/
https://www.ncbi.nlm.nih.gov/pubmed/33927711
http://dx.doi.org/10.3389/fmicb.2021.673810
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