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    Bacterial microbiota diversity and composition in red and white wines correlate with plant-derived DNA contributions and botrytis infection

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    Author
    Bubeck, Alena M.
    Preiss, Lena
    Jung, Anna
    Dörner, Elisabeth
    Podlesny, Daniel
    Kulis, Marija
    Maddox, Cynthia
    Arze, Cesar
    Zörb, Christian
    Merkt, Nikolaus
    Fricke, W. Florian
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    Date
    2020-12-01
    Journal
    Scientific Reports
    Publisher
    Springer Nature
    Type
    Article
    
    Metadata
    Show full item record
    See at
    https://doi.org/10.1038/s41598-020-70535-8
    Abstract
    Wine is a globally produced, marketed and consumed alcoholic beverage, which is valued for its aromatic and qualitative complexity and variation. These properties are partially attributable to the bacterial involvement in the fermentation process. However, the organizational principles and dynamic changes of the bacterial wine microbiota remain poorly understood, especially in the context of red and white wine variations and environmental stress factors. Here, we determined relative and absolute bacterial microbiota compositions from six distinct cultivars during the first week of fermentation by quantitative and qualitative 16S rRNA gene amplification and amplicon sequencing. All wines harboured complex and variable bacterial communities, with Tatumella as the most abundant genus across all batches, but red wines were characterized by higher bacterial diversity and increased relative and absolute abundance of lactic and acetic acid bacteria (LAB/AAB) and bacterial taxa of predicted environmental origin. Microbial diversity was positively correlated with plant-derived DNA concentrations in the wine and Botrytis cinerea infection before harvest. Our findings suggest that exogenous factors, such as procedural differences between red and white wine production and environmental stress on grape integrity, can increase bacterial diversity and specific bacterial taxa in wine, with potential consequences for wine quality and aroma. © 2020, The Author(s).
    Keyword
    Wine--microbiology
    Identifier to cite or link to this item
    http://hdl.handle.net/10713/13682
    ae974a485f413a2113503eed53cd6c53
    10.1038/s41598-020-70535-8
    Scopus Count
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    UMB Open Access Articles 2020

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