🍄🟫 Read "Grape berry #mycobiota and its contribution to fresh #mushroom #aroma off-odour in wine"
🔗 Research article freely available on OENO One at: https://lnkd.in/dGfKbbUS
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🍇 Grape berry #mycobiota is a complex and diverse #ecosystem that is constantly evolving during the different berry ripening stages of vines, as well as in #musts and #wines, which can ultimately impact #wine sensorial properties and thus overall product quality.
🎯 To better characterise the role of this mycobiota in wine off-odours, the authors studied for the first time changes in #Pinotnoir and #Meunier grape and must mycobiota and carried out #sensorialanalyses in the resulting wines, with a focus on fresh mushroom #aroma.
🔎 Grapes from three #berry ripening stages, fruit set, #veraison and #harvest, were collected without sorting bunches from 31 parcels, then laboratory-scale grape crushing was performed to obtain musts, followed by micro-#winemaking. For all sample types, both culture-dependent and -independent strategies were used to decipher both species and genus level mycobiota composition.
🍷 After the winemaking process, sensorial analyses detected 9 laboratory wines with fresh mushroom aroma off-odours. Musts that generated these spoiled wines contained higher total fungal counts, especially Penicillium spp., compared to other musts. A total of seven Penicillium species, including one unidentified Penicillium sp., was detected using the culture dependent approach; this genus represented up to 100 % of all fungal counts in musts linked to FMA wines. Fungal interactions inferred using co-occurrence networks revealed positive interactions between Vishniacozyma, Cladosporium and Penicillium in musts, indicating the possible implication of these three genera in FMA production. Negative interactions were observed in musts between the two yeast genera, Starmerella and Pichia, with Penicillium, Botrytis, Vishniacozyma and Cladosporium, as well as between Metschnikowia with Botrytis and Vishniacozyma. Starmerella, Pichia and Metschnikowia may thus be potential biocontrol candidates for use against Botrytis and Penicillium grape contamination.
📝 Authors: Adrien Destanque, Adeline Picot, Flora Pensec, Audrey Pawtowski, Nolwenn Rolland, Sylvie Treguer-Fernandez, Stella Debaets, laurence guérin, Laurence Mercier, Emmanuel Coton, Marion Hervé, Monika Coton
Université de Bretagne Occidentale / INRAE / Moët Hennessy
Owner & CEO Champagne Boërl & Kroff
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