Articles producció científica> Bioquímica i Biotecnologia

High-Throughput Sequencing Approach to Analyze the Effect of Aging Time and Barrel Usage on the Microbial Community Composition of Red Wines

  • Identification data

    Identifier: imarina:8646231
    Handle: http://hdl.handle.net/20.500.11797/imarina8646231
  • Authors:

    Kioroglou, Dimitrios
    Mas, Albert Mas Portill, Maria C.
  • Others:

    Author, as appears in the article.: Kioroglou, Dimitrios Mas, Albert Mas Portill, Maria C.
    Department: Bioquímica i Biotecnologia
    URV's Author/s: Kioroglou, Dimitrios
    Abstract: Wine aged in barrels or bottles is susceptible to alteration by microorganisms that affect the final product quality. However, our knowledge of the microbiota during aging and the factors modulating the microbial communities is still quite limited. The present work uses high-throughput sequencing (HTS) techniques to deal with the meta-taxonomic characterization of microbial consortia present in red wines along 12 months aging. The wines obtained from two different grape varieties were aged at two different cellars and compared based on time of wine aging in the barrels, previous usage of the barrels, and differences between wine aging in oak barrels or glass bottles. The aging in barrels did not significantly affect the microbial diversity but changed the structure and composition of fungal and bacterial populations. The main microorganisms driving these changes were the bacterial genera Acetobacter, Oenococcus, Lactobacillus, Gluconobacter, Lactococcus, and Komagataeibacter and the fungal genera Malassezia, Hanseniaspora, and Torulaspora. Our results showed that the oak barrels increased effect on the microbial diversity in comparison with the glass bottles, in which the microbial community was very similar to that of the wine introduced in the barrels at the beginning of the aging. Furthermore, wine in the bottles harbored higher proportion of Lactobacillus but lower proportion of Acetobacter. Finally, it seems that 1 year of previous usage of the barrels was not enough to induce significant changes in the diversity or composition of microbiota through aging compared with new barrels. This is the first meta-taxonomic study on microbial communities during wine aging and shows that the microorganism composition of barrel-aged wines was similar at both cellars. These results hint at the possibility of a common and stable microbiota after aging in the absence of exogenous alterations. Further corroborations on the current outcome would be valuable for the comparison and detection of microbial alterations during aging that could potentially prevent economic losses in the wine industry.
    Thematic Areas: ASTRONOMIA / FÍSICA Biodiversidade Biotecnología CIÊNCIA DA COMPUTAÇÃO CIÊNCIA DE ALIMENTOS CIÊNCIAS AGRÁRIAS I CIÊNCIAS AMBIENTAIS CIÊNCIAS BIOLÓGICAS I CIÊNCIAS BIOLÓGICAS II CIÊNCIAS BIOLÓGICAS III Economia ENGENHARIAS I ENGENHARIAS II ENGENHARIAS III Ensino Farmacia GEOCIÊNCIAS Geografía Interdisciplinar MATEMÁTICA / PROBABILIDADE E ESTATÍSTICA MATERIAIS MEDICINA I MEDICINA II Medicina veterinaria Microbiology Microbiology (Medical) NUTRIÇÃO Odontología Química SAÚDE COLETIVA ZOOTECNIA / RECURSOS PESQUEIROS
    licence for use: https://creativecommons.org/licenses/by/3.0/es/
    Author's mail: dimitrios.kioroglou@urv.cat
    ISSN: 1664302X
    Author identifier: 0000-0003-3495-4585
    Record's date: 2020-10-09
    Papper version: info:eu-repo/semantics/publishedVersion
    Link to the original source: https://www.frontiersin.org/articles/10.3389/fmicb.2020.562560/full
    Papper original source: FRONTIERS IN MICROBIOLOGY (ISSN/ISBN: 1664302X). 11 () : -
    Licence document URL: http://repositori.urv.cat/ca/proteccio-de-dades/
    Article's DOI: 10.3389/fmicb.2020.562560
    Entity: Universitat Rovira i Virgili
    Journal publication year: 2020
    Publication Type: Journal Publications
  • Keywords:

    Microbiology,Microbiology (Medical)
    ASTRONOMIA / FÍSICA
    Biodiversidade
    Biotecnología
    CIÊNCIA DA COMPUTAÇÃO
    CIÊNCIA DE ALIMENTOS
    CIÊNCIAS AGRÁRIAS I
    CIÊNCIAS AMBIENTAIS
    CIÊNCIAS BIOLÓGICAS I
    CIÊNCIAS BIOLÓGICAS II
    CIÊNCIAS BIOLÓGICAS III
    Economia
    ENGENHARIAS I
    ENGENHARIAS II
    ENGENHARIAS III
    Ensino
    Farmacia
    GEOCIÊNCIAS
    Geografía
    Interdisciplinar
    MATEMÁTICA / PROBABILIDADE E ESTATÍSTICA
    MATERIAIS
    MEDICINA I
    MEDICINA II
    Medicina veterinaria
    Microbiology
    Microbiology (Medical)
    NUTRIÇÃO
    Odontología
    Química
    SAÚDE COLETIVA
    ZOOTECNIA / RECURSOS PESQUEIROS
    1664302X
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