Complexity and Dynamics of the Winemaking Bacterial Communities in Berries, Musts, and Wines from Apulian Grape Cultivars through Time and Space

• Published in: PloS one Vol. 11; no. 6; p. e0157383
• Main Authors: Marzano, Marinella, Fosso, Bruno, Manzari, Caterina, Grieco, Francesco, Intranuovo, Marianna, Cozzi, Giuseppe, Mulè, Giuseppina, Scioscia, Gaetano, Valiente, Gabriel, Tullo, Apollonia, Sbisà, Elisabetta, Pesole, Graziano, Santamaria, Monica
• Format: Journal Article Publication
• Language: English
• Published: United States Public Library of Science 14.06.2016; Public Library of Science (PLoS)
• Subjects: Acids; Aplicacions de la informàtica; Bacteria; Bacteria - classification; Bacteria - genetics; Bacteria - isolation & purification; Biodiversity; Bioenergetics; Biology and Life Sciences; Computer and Information Sciences; Consortia; Cultivars; Enginyeria agroalimentària; Enologia; Fermentation; Food; Food quality; Fruit - microbiology; Fungi - classification; Fungi - genetics; Fungi - isolation & purification; Halomonas; High-Throughput Screening Assays; Indústries agroalimentàries; Informàtica; Inoculation; Knowledge; Lactic-acid bacteria; Malolactic fermentation; Medicine and Health Sciences; Metabolites; Metagenomics; Microbiologia; Microbiology; Microbiomes; Microbiota; Microorganisms; Next-generation sequencing; Research and Analysis Methods; Saccharomyces-cerevisiae; Starter cultures; Strains; Vitaceae; Vitis - microbiology; Vitis vinifera; Wine - microbiology; Wine and wine making; Wineries & vineyards; Wines; Yeast; Àrees temàtiques de la UPC
• ISSN: 1932-6203; 1932-6203
• DOI: 10.1371/journal.pone.0157383

Currently, there is very little information available regarding the microbiome associated with the wine production chain. Here, we used an amplicon sequencing approach based on high-throughput sequencing (HTS) to obtain a comprehensive assessment of the bacterial community associated with the production of three Apulian red wines, from grape to final product. The relationships among grape variety, the microbial community, and fermentation was investigated. Moreover, the winery microbiota was evaluated compared to the autochthonous species in vineyards that persist until the end of the winemaking process. The analysis highlighted the remarkable dynamics within the microbial communities during fermentation. A common microbial core shared among the examined wine varieties was observed, and the unique taxonomic signature of each wine appellation was revealed. New species belonging to the genus Halomonas were also reported. This study demonstrates the potential of this metagenomic approach, supported by optimized protocols, for identifying the biodiversity of the wine supply chain. The developed experimental pipeline offers new prospects for other research fields in which a comprehensive view of microbial community complexity and dynamics is desirable.