Wine microbiology is driven by vineyard and winery anthropogenic factors

Cédric Grangeteau 1 Chloé Roullier-Gall 2, 3 Sandrine Rousseaux 1, * Régis D. Gougeon 4 Philippe Schmitt-Kopplin 3, 2 Hervé Alexandre 1 Michèle Guilloux-Benatier 1
* Auteur correspondant
1 VAlMiS - Vin Aliment Microbiologie et Stress
PAM - Procédés Alimentaires et Microbiologiques, PAM - Procédés Alimentaires et Microbiologiques [Dijon]
2 BGC - Research Unit Analytical BioGeoChemistry
3 Chair of Analytical Food Chemistry
4 PAPC - Procédés Alimentaires et Physico-Chimie
PAM - Procédés Alimentaires et Microbiologiques
Abstract : The effects of different anthropic activities (vineyard: phytosanitary protection; winery: pressing and sulfiting) on the fungal populations of grape berries were studied. The global diversity of fungal populations (moulds and yeasts) was performed by pyrosequencing. The anthropic activities studied modified fungal diversity. Thus, a decrease in biodiversity was measured for three successive vintages for the grapes of the plot cultivated with Organic protection compared to plots treated with Conventional and Ecophyto protections. The fungal populations were then considerably modified by the pressing-clarification step. The addition of sulfur dioxide also modified population dynamics and favoured the domination of the species Saccharomyces cerevisiae during fermentation. The non-targeted chemical analysis of musts and wines by FT-ICR-MS showed that the wines could be discriminated at the end of alcoholic fermentation as a function of adding SO2 or not, but also and above all as a function of phytosanitary protection, regardless of whether these fermentations took place in the presence of SO2 or not. Thus, the existence of signatures in wines of chemical diversity and microbiology linked to vineyard protection has been highlighted.
Keywords : Yeast population-dynamics Non-saccharomyces Antioxidant activity Sulfur-dioxide Fungicide treatments Kloeckera-apiculata Botrytis-cinerea Phenolic content Grape berries Fermentation
Type de document :
Article dans une revue
Microbial Biotechnology, 2017, 10 (2), pp.354 - 370. 〈10.1111/1751-7915.12428〉
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https://hal-univ-bourgogne.archives-ouvertes.fr/hal-01511052
Contributeur : Pam - Université de Bourgogne <>
Soumis le : jeudi 20 avril 2017 - 12:03:57
Dernière modification le : vendredi 8 juin 2018 - 14:50:25

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Cédric Grangeteau, Chloé Roullier-Gall, Sandrine Rousseaux, Régis D. Gougeon, Philippe Schmitt-Kopplin, et al.. Wine microbiology is driven by vineyard and winery anthropogenic factors. Microbial Biotechnology, 2017, 10 (2), pp.354 - 370. 〈10.1111/1751-7915.12428〉. 〈hal-01511052〉

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