Comparison of microbial diversity during two different wine fermentation processes
| Autor: | Katarína Šoltýs, Andrea Puškárová, Zuzana Čaplová, Domenico Pangallo, Diana Rusňáková, Tomáš Szemes, Katarína Ženišová, Miroslav Böhmer, Jaroslav Budis, Tomáš Kuchta, Mária Bučková, Tereza Cabicarová, Dávid Smoľak |
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| Rok vydání: | 2020 |
| Předmět: |
Slovakia
Microorganism Wine Saccharomyces cerevisiae Ethanol fermentation Microbiology Starter RNA Ribosomal 16S RNA Ribosomal 28S Genetics Food science Microbiome Molecular Biology Fermentation in winemaking Volatile Organic Compounds Bacteria Chemistry Microbiota Fungi food and beverages Yeast Fermentation Odorants Food Microbiology |
| Zdroj: | FEMS microbiology letters. 367(18) |
| ISSN: | 1574-6968 |
| Popis: | Wine production is a complex procedure in which an important role is played by many microorganisms, particularly yeasts and bacteria. In modern wineries, alcoholic fermentation is usually carried out by adding microbial starter cultures of Saccharomyces cerevisiae strains for precisely controlled production. Nowadays, in the Slovak Republic, autochthonous vinification is getting more popular. The present article deals with the comparison of two vinification approaches, namely spontaneous fermentation and fermentation controlled by a standard commercial S. cerevisiae starter, from the point of view of microbiota dynamics and the chemical characteristics of the wines produced. The dynamics of microbial populations were determined during the fermentation process by a 16S and 28S rRNA next-generation sequencing approach. A profile of the volatile compounds during these fermentation processes was identified by solid-phase microextraction (SPME) coupled to gas chromatography-mass spectrometry (GC-MS). In summary, the microbial diversity in the m1 phase (initial must) was higher, despite the presence of the starter culture. In the m3 phase (young wine), the microbiome profiles of both batches were very similar. It seems that the crucial phase in order to study the relationship of the microbiome and the resulting product should be based on the m2 phase (fermented must), where the differences between the autochthonous and inoculated batches were more evident. |
| Databáze: | OpenAIRE |
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