From vineyard to winery: a source map of microbial diversity driving wine fermentation

• Published in: Environmental microbiology Vol. 20; no. 1; pp. 75 - 84
• Main Authors: Morrison‐Whittle, Peter, Goddard, Matthew R.
• Format: Journal Article
• Language: English
• Published: England Wiley Subscription Services, Inc 01-01-2018
• Subjects: Aroma; Bark; Biodiversity; Communities; Ecosystems; Farms; Fermentation; Fermentation - physiology; Flavor; Fruits; Fungi; Fungi - classification; Fungi - genetics; Fungi - isolation & purification; Grapes; Humans; Microbial activity; Microbiota - genetics; Microorganisms; New Zealand; Odour; Soil; Soil Microbiology; Vineyards; Vitis - microbiology; Wine; Wine - microbiology; Wineries; Wineries & vineyards; Wines; New Zealand
• ISSN: 1462-2912; 1462-2920
• DOI: 10.1111/1462-2920.13960

Summary
Humans have been making wine for thousands of years and microorganisms play an integral part in this process as they not only drive fermentation, but also significantly influence the flavour, aroma and quality of finished wines. Since fruits are ephemeral, they cannot comprise a permanent microbial habitat; thus, an age‐old unanswered question concerns the origin of fruit and ferment associated microbes. Here we use next‐generation sequencing approaches to examine and quantify the roles of native forest, vineyard soil, bark and fruit habitats as sources of fungal diversity in ferments. We show that microbial communities in harvested juice and ferments vary significantly across regions, and that while vineyard fungi account for ∼40% of the source of this diversity, uncultivated ecosystems outside of vineyards also prove a significant source. We also show that while communities in harvested juice resemble those found on grapes, these increasingly resemble fungi present on vine bark as the ferment proceeds.