Autor según el artículo: Lleixa, Jessica; Kioroglou, Dimitrios; Mas, Albert; del Carmen Portillo, Maria;

Departamento: Bioquímica i Biotecnologia

Autor/es de la URV: LLEIXA DAGA, JESSICA / Mas Baron, Alberto / Portillo Guisado, Maria del Carmen

Palabras clave: Wine fermentation Wine Time quantitative pcr Sour rot Red wine Population-dynamics Non-saccharomyces yeasts Massive sequencing Lactic acid bacteria Gradient gel-electrophoresis Enumeration Botrytis Alcoholic fermentation Acetic-acid bacteria Acetic acid bacteria 16s ribosomal-rna sour rot massive sequencing lactic acid bacteria botrytis acetic acid bacteria

Resumen: The main losses in viticulture around the world are normally associated with rotten grapes affecting both the chemical composition and the grape microbiota that later might affect the alcoholic fermentation. We analyzed the population in musts obtained from sour rotten, botrytized and healthy Macabeo grapes and the population dynamics during the spontaneous alcoholic fermentation by culture dependent and various culture independent methods including, for the first time, qPCR and massive sequencing. Grape health state affected the fermentation kinetics and also the microbial diversity and composition. Unexpectedly, the fermentation proceeded the fastest in the rotten must followed by the healthy and the botrytized grapes. As in previous studies, plate cell counts and qPCR results confirmed the increase in the number of both bacteria and fungi in the musts from damaged grapes. Massive sequencing detected higher biodiversity than the other techniques at each stage, with Saccharomyces and Oenococcus found already in the grape must. Hanseniaspora osmophila replaced to Hanseniaspora uvarum as the predominant yeast during the mid-fermentation stage for both damaged grapes. Furthermore, musts and beginning of fermentation from rotten and botrytized grapes consistently had a higher presence of the fungi Zygosaccharomyces, Penicillium and Aspergillus while high abundance of Botrytis were observed just for botrytized grapes. As expected, the acetic acid bacteria number increased in musts from rotten and botrytized grapes, mostly due to changes in proportion of the genus Gluconoacetobacter which remained more abundant during damaged grapes fermentation than during healthy ones. Interestingly, the presence of Oenococcus oeni at the end of the alcoholic fermentation was strongly affected by the health status of the grapes.

Áreas temáticas: Zootecnia / recursos pesqueiros Saúde coletiva Safety, risk, reliability and quality Química Odontología Nutrição Microbiology Medicine (miscellaneous) Medicina veterinaria Medicina ii Medicina i Interdisciplinar Geociências General medicine Food science & technology Food science Farmacia Engenharias ii Ciências biológicas iii Ciências biológicas ii Ciências biológicas i Ciências agrárias i Ciência de alimentos Biotecnología Biodiversidade

Acceso a la licencia de uso: https://creativecommons.org/licenses/by/3.0/es/

ISSN: 01681605

Direcció de correo del autor: carmen.portillo@urv.cat albert.mas@urv.cat

Identificador del autor: 0000-0002-4576-0244 0000-0002-0763-1679

Fecha de alta del registro: 2023-02-18

Versión del articulo depositado: info:eu-repo/semantics/acceptedVersion

Enlace a la fuente original: https://www.sciencedirect.com/science/article/abs/pii/S0168160518302757

URL Documento de licencia: http://repositori.urv.cat/ca/proteccio-de-dades/

Referencia al articulo segun fuente origial: International Journal Of Food Microbiology. 281 36-46

Referencia de l'ítem segons les normes APA: Lleixa, Jessica; Kioroglou, Dimitrios; Mas, Albert; del Carmen Portillo, Maria; (2018). Microbiome dynamics during spontaneous fermentations of sound grapes in comparison with sour rot and Botrytis infected grapes. International Journal Of Food Microbiology, 281(), 36-46. DOI: 10.1016/j.ijfoodmicro.2018.05.016

DOI del artículo: 10.1016/j.ijfoodmicro.2018.05.016

Entidad: Universitat Rovira i Virgili

Año de publicación de la revista: 2018

Tipo de publicación: Journal Publications