$\require{mediawiki-texvc}$

연합인증

연합인증 가입 기관의 연구자들은 소속기관의 인증정보(ID와 암호)를 이용해 다른 대학, 연구기관, 서비스 공급자의 다양한 온라인 자원과 연구 데이터를 이용할 수 있습니다.

이는 여행자가 자국에서 발행 받은 여권으로 세계 각국을 자유롭게 여행할 수 있는 것과 같습니다.

연합인증으로 이용이 가능한 서비스는 NTIS, DataON, Edison, Kafe, Webinar 등이 있습니다.

한번의 인증절차만으로 연합인증 가입 서비스에 추가 로그인 없이 이용이 가능합니다.

다만, 연합인증을 위해서는 최초 1회만 인증 절차가 필요합니다. (회원이 아닐 경우 회원 가입이 필요합니다.)

연합인증 절차는 다음과 같습니다.

최초이용시에는
ScienceON에 로그인 → 연합인증 서비스 접속 → 로그인 (본인 확인 또는 회원가입) → 서비스 이용

그 이후에는
ScienceON 로그인 → 연합인증 서비스 접속 → 서비스 이용

연합인증을 활용하시면 KISTI가 제공하는 다양한 서비스를 편리하게 이용하실 수 있습니다.

Wine microbiology is driven by vineyard and winery anthropogenic factors 원문보기

Microbial biotechnology, v.10 no.2, 2017년, pp.354 - 370  

Grangeteau, Cédric (Univ. Bourgogne Franche‐) ,  Roullier‐Gall, Chloé (Comté) ,  Rousseaux, Sandrine (AgroSup Dijon PAM UMR A 02.102 F‐) ,  Gougeon, Régis D. (21000 Dijon France) ,  Schmitt‐Kopplin, Philippe (Chair of Analytical Food Chemistry Technische Universitä) ,  Alexandre, Hervé (t Mü) ,  Guilloux‐Benatier, Michèle (nchen Alte Akademie 10 85354 Freising‐)

Abstract AI-Helper 아이콘AI-Helper

SummaryThe 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 ...

참고문헌 (76)

  1. Adrian , M. , Jeandet , P. , Veneau , J. , Weston , L.A. , and Bessis , R. ( 1997 ) Biological activity of resveratrol, a stilbenic compound from grapevines, against Botrytis cinerea , the causal agent for gray mold . J Chem Ecol 23 : 1689 – 1702 . 

  2. Agenbach , W.A. ( 1977 ) A study of must nitrogen content in relation to incomplete fermentations, yeast production and fermentation activity In Beukman E.F. , (ed.). Proceedings of the South African Society for Enology and Viticulture ; (Cape Town, South Africa, Nov., 1977). Stellenbosch , South Africa : South African Society for Enology and Viticulture. pp 66 – 88 . 

  3. Albertin , W. , Marullo , P. , Aigle , M. , Dillmann , C. , de Vienne , D. , Bely , M. , and Sicard , D. ( 2011 ) Population size drives industrial Saccharomyces cerevisiae alcoholic fermentation and is under genetic control . Appl Environ Microb 77 : 2772 – 2784 . 

  4. Albertin , W. , Miot‐Sertier , C. , Bely , M. , Marullo , P. , Coulon , J. , Moine , V. , et al ( 2014 ) Oenological prefermentation practices strongly impact yeast population dynamics and alcoholic fermentation kinetics in Chardonnay grape must . Int J Food Microbiol 178 : 87 – 97 . 24681710 

  5. Andorrà , I. , Esteve‐Zarzoso , B. , Guillamón , J.M. , and Mas , A. ( 2010 ) Determination of viable wine yeast using DNA binding dyes and quantitative PCR . Int J Food Microbiol 144 : 257 – 262 . 21036413 

  6. Barata , A. , Seborro , F. , Belloch , C. , Malfeito‐Ferreira , M. , and Loureiro , V. ( 2008 ) Ascomycetous yeast species recovered from grapes damaged by honeydew and sour rot . J Appl Microbiol 104 : 1182 – 1191 . 17976167 

  7. Barata , A. , Malfeito‐Ferreira , M. , and Loureiro , V. ( 2012 ) The microbial ecology of wine grape berries . Int J Food Microbiol 153 : 243 – 259 . 22189021 

  8. Bisson , L.F. ( 1999 ) Stuck and sluggish fermentations . Am J Enol Viticult 50 : 107 – 119 . 

  9. Bokulich , N.A. , Swadener , M. , Sakamoto , K. , Mills , D.A. , and Bisson , L.F. ( 2015 ) Sulfur dioxide treatment alters wine microbial diversity and fermentation progression in a dose‐dependent fashion . Am J Enol Viticult 66 : 73 – 79 . 

  10. Broome , J.C. , English , J.T. , Marois , J.J. , Latorre , B.A. , and Aviles , J.C. ( 1995 ) Development of an infection model for Botrytis bunch rot of grapes based on wetness duration and temperature . Phytopathology 85 : 97 – 102 . 

  11. Bunea , C.I. , Pop , N. , Babeş , A. , Matea , C. , Dulf , F.V. , and Bunea , A. ( 2012 ) Carotenoids, total polyphenols and antioxidant activity of grapes ( Vitis vinifera ) cultivated in organic and conventional systems . Chem Cent J 6 : 66 – 77 . 22762349 

  12. Cadez , N. , Zupan , J. , and Raspor , P. ( 2010 ) The efffects of fungicides on yeast communities associated with grape berries . Yeast Res. 10 : 619 – 630 . 

  13. Caporaso , J.G. , Kuczynski , J. , Stombaugh , J. , Bittinger , K. , Bushman , F.D. , Costello , E.K. , et al ( 2010 ) QIIME allows analysis of high‐throughput community sequencing data . Nat Methods 7 : 335 – 336 . 20383131 

  14. Charoenchai , C. , Fleet , G.H. , and Henschke , P.A. ( 1998 ) Effects of temperature, pH, and sugar concentration on the growth rates and cell biomass of wine yeasts . Am J Enol Viticult 49 : 283 – 288 . 

  15. Chemidlin Prévost‐Bouré , N. , Christen , R. , Dequiedt , S. , Mougel , C. , Lelièvre , M. , Jolivet , C. , et al ( 2011 ) Validation and application of a PCR primer set to quantify fungal communities in the soil environment by real‐time quantitative PCR . PLoS ONE 6 : e24166 . 21931659 

  16. Ciani , M. , and Maccarelli , F. ( 1998 ) Oenological properties of non‐ Saccharomyces yeasts associated with wine‐making . World J Microb Biot 14 : 199 – 203 . 

  17. Ciani , M. , and Picciotti , G. ( 1995 ) The growth kinetics and fermentation behaviour of some non‐ Saccharomyces yeasts associated with wine‐making . Biotechnol Lett 17 : 1247 – 1250 . 

  18. Cole , J.R. , Wang , Q. , Cardenas , E. , Fish , J. , Chai , B. , Farris , R.J. , et al ( 2009 ) The Ribosomal Database Project: improved alignments and new tools for rRNA analysis . Nucleic Acids Res 37 : 141 – 145 . 

  19. Combina , M. , Elía , A. , Mercado , L. , Catania , C. , Ganga , A. , Martinez , C. , and Eli , A. ( 2005 ) Dynamics of indigenous yeast populations during spontaneous fermentation of wines from Mendoza, Argentina . Int J Food Microbiol 99 : 237 – 243 . 15808358 

  20. Comitini , F. , and Ciani , M. ( 2008 ) Influence of fungicide treatments on the occurrence of yeast flora associated with wine grapes . Ann Microbiol 58 : 489 – 493 . 

  21. Constantí , M. , Reguant , C. , Poblet , M. , Zamora , F. , Mas , A. , and Guillamón , J.M. ( 1998 ) Molecular analysis of yeast population dynamics: effect of sulphur dioxide and inoculum on must fermentation . Int J Food Microbiol 41 : 169 – 175 . 9706784 

  22. Cordero‐Bueso , G. , Arroyo , T. , Serrano , A. , Tello , J. , Aporta , I. , Vélez , M.D. , and Valero , E. ( 2011 ) Influence of the farming system and vine variety on yeast communities associated with grape berries . Int J Food Microbiol 145 : 132 – 139 . 21185102 

  23. Dani , C. , Oliboni , L.S. , Vanderlinde , R. , Bonatto , D. , Salvador , M. , and Henriques , J.A.P. ( 2007 ) Phenolic content and antioxidant activities of white and purple juices manufactured with organically‐ or conventionally‐produced grapes . Food Chem Toxicol 45 : 2574 – 2580 . 17683842 

  24. Donèche , B.J. ( 1993 ) Botrytized wines In Fleet G. H. (ed)., Wine microbiology and biotechnology . Harwood Academic Publishers , Philadelphia, Pa pp. 327 – 352 . 

  25. Ferreira , J. , Du Toit , M. , and du Toit , W.J. ( 2006 ) The effects of copper and high sugar concentrations on growth, fermentation efficiency and volatile acidity production of different commercial wine yeast strains . Aust J Grape Wine R 12 : 50 – 56 . 

  26. Grangeteau , C. , Gerhards , D. , Rousseaux , S. , von Wallbrunn , C. , Alexandre , H. , and Guilloux‐Benatier , M. ( 2015 ) Diversity of yeast strains of the genus Hanseniaspora in the winery environment: What is their involvement in grape must fermentation? Food Microbiol 50 : 70 – 77 . 25998817 

  27. Guerra , E. , Sordi , G. , Mannazzu , I. , Clementi , F. , and Fatichenti , F. ( 1999 ) Occurrence of wine yeasts on grapes subjected to different pesticide treatments . Ital J Food Sci 11 : 221 – 230 . 

  28. Henick‐Kling , T. , Edinger , W. , Daniel , P. , and Monk , P. ( 1998 ) Selective effects of sulfur dioxide and yeast starter culture addition on indigenous yeast populations and sensory characteristics of wine . J Appl Microbiol 84 : 865 – 876 . 

  29. Hidalgo , L. ( 1978 ) Grape rot, methods for its control, and effects on wine quality . Ann Techn Agric 27 : 127 . 

  30. Hierro , N. , González , A. , Mas , A. , and Guillamón , J.M. ( 2006 ) Diversity and evolution of non‐ Saccharomyces yeast populations during wine fermentation: effect of grape ripeness and cold maceration . FEMS Yeast Res 6 : 102 – 111 . 16423075 

  31. Jeandet , P. , Adrian , M. , Breuil , A. , Sbaghi , M. , Debord , S. , Bessis , R. , et al ( 2000 ) Chemical induction of phytoalexin synthesis in grapevines: application to the control of grey mould in the vineyard . Acta Hortic 528 : 591 – 596 . 

  32. Lalancette , N. , Ellis , M.A. , and Madden , L.V. ( 1988 ) Development of an infection efficiency model for Plasmopara viticola on American grape based on temperature and duration of leaf wetness . Phytopathology 78 : 794 – 800 . 

  33. Lambrechts , M.G. , and Pretorius , I.S. ( 2000 ) Yeast and its importance to wine aroma ‐ a review . S Afr J Enol Vitic 21 : 97 – 129 . 

  34. Levite , D. , Adrian , M. and Tamm , L. ( 2000 ) Preliminary results of resveratrol in wine of organic and conventional vineyards. Proceedings of the 6th International Congress on organic Viticulture , Basel (Suisse), pp. 256 – 257 . 

  35. Liu , H.M. , Guo , J.H. , Cheng , Y.J. , Luo , L. , Liu , P. , Wang , B.Q. , and Long , C.A. ( 2010 ) Control of gray mold of grape by Hanseniaspora uvarum and its effects on postharvest quality parameters . Ann Microbiol 60 : 31 – 35 . 

  36. Martin , V. , Boido , E. , Giorello , F. , Mas , A. , Dellacassa , E. , and Carrau , F. ( 2016 ) Effect of yeast assimilable nitrogen on the synthesis of phenolic aroma compounds by Hanseniaspora vineae strains . Yeast 33 : 323 – 328 . 26945700 

  37. Martins , G. , Vallance , J. , Mercier , A. , Albertin , W. , Stamatopoulos , P. , Rey , P. , et al ( 2014 ) Influence of the farming system on the epiphytic yeasts and yeast‐like fungi colonizing grape berries during the ripening process . Int J Food Microbiol 177 : 21 – 28 . 24603471 

  38. Maturano , Y.P. , Mestre , M.V. , Esteve‐Zarzoso , B. , Nally , M.C. , Lerena , M.C. , Toro , M.E. , et al ( 2015 ) Yeast population dynamics during prefermentative cold soak of Cabernet Sauvignon and Malbec wines . Int J Food Microbiol 199 : 23 – 32 . 25621717 

  39. McGovern , P.E. , Glusker , D.L. , Exner , L.J. , and Voigt , M.M. ( 1996 ) Neolithic resinated wine . Nature 381 : 480 – 481 . 

  40. Medina , K. , Boido , E. , Dellacassa , E. , and Carrau , F. ( 2012 ) Growth of non‐ Saccharomyces yeasts affects nutrient availability for Saccharomyces cerevisiae during wine fermentation . Int J Food Microbiol 157 : 245 – 250 . 22687186 

  41. Medina , K. , Boido , E. , Fariña , L. , Gioia , O. , Gomez , M.E. , Barquet , M. , et al ( 2013 ) Increased flavour diversity of Chardonnay wines by spontaneous fermentation and co‐fermentation with Hanseniaspora vineae . Food Chem 140 : 2513 – 2521 . 

  42. Milanović , V. , Comitini , F. , and Ciani , M. ( 2013 ) Grape berry yeast communities: influence of fungicide treatments . Int J Food Microbiol 161 : 240 – 246 . 23337124 

  43. Mills , D.A. , Johannsen , E.A. , and Cocolin , L. ( 2002 ) Yeast diversity and persistence in botrytis ‐affected wine fermentations . Appl Environ Microb 68 : 4884 – 4893 . 

  44. Mora , J. , and Mulet , A. ( 1991 ) Effects of some treatments of grape juice on the population and growth of yeast species during fermentation . Am J Enol Viticult 42 : 133 – 136 . 

  45. Moreira , N. , Pina , C. , Mendes , F. , Couto , J.A. , Hogg , T. , and Vasconcelos , I. ( 2011 ) Volatile compounds contribution of Hanseniaspora guilliermondii and Hanseniaspora uvarum during red wine vinifications . Food Control 22 : 662 – 667 . 

  46. Moyano , L. , Zea , L. , Villafuerte , L. , and Medina , M. ( 2009 ) Comparison of odor‐active compounds in sherry wines processed from ecologically and conventionally grown Pedro Ximenez grapes . J Agr Food Chem 57 : 968 – 973 . 19146368 

  47. Mulero , J. , Pardo , F. , and Zafrilla , P. ( 2010 ) Antioxidant activity and phenolic composition of organic and conventional grapes and wines . J Food Compos Anal 23 : 569 – 574 . 

  48. Nisiotou , A.A. , Spiropoulos , A.E. , and Nychas , G.‐J.E. ( 2007 ) Yeast community structures and dynamics in healthy and Botrytis ‐affected grape must fermentations . Appl Environ Microb 73 : 6705 – 6713 . 

  49. Ocón , E. , Gutiérrez , A.R. , Garijo , P. , Santamaría , P. , López , R. , Olarte , C. , and Sanz , S. ( 2011 ) Factors of influence in the distribution of mold in the air in a wine cellar . J Food Sci 76 : 169 – 174 . 

  50. Pagliarini , E. , Laureati , M. , and Gaeta , D. ( 2013 ) Sensory descriptors, hedonic perception and consumer's attitudes to Sangiovese red wine deriving from organically and conventionally grown grapes . Front Psycho 4 : 896 . 

  51. Quast , C. , Pruesse , E. , Yilmaz , P. , Gerken , J. , Schweer , T. , Yarza , P. , et al ( 2013 ) The SILVA ribosomal RNA gene database project: improved data processing and web‐based tools . Nucleic Acids Res 41 : 590 – 596 . 

  52. Rabosto , X. , Carrau , M. , Paz , A. , Boido , E. , Dellacassa , E. , and Carrau , F.M. ( 2006 ) Grapes and vineyard soils as sources of microorganisms for biological control of Botrytis cinerea . Am J Enol Viticult 57 : 332 – 338 . 

  53. Raspor , P. , Milek , D.M. , Polanc , J. , Mozina , S.S. , and Cadez , N. ( 2006 ) Yeasts isolated from three varieties of grapes cultivated in different locations of the Dolenjska vine‐growing region, Slovenia . Int J Food Microbiol 109 : 97 – 102 . 16626833 

  54. Rojas , V. ( 2003 ) Acetate ester formation in wine by mixed cultures in laboratory fermentations . Int J Food Microbiol 86 : 181 – 188 . 12892933 

  55. Romano , P. and Suzzi , G. ( 1993 ) Sulphur dioxide and wine microorganisms In Fleet G.H. (ed.). Wine Microbiology and Biotechnology , Switzerland Harwood Academic Publishers , pp. 373 – 393 . 

  56. Romano , P. , Fiore , C. , and Paraggio , M. ( 2003 ) Function of yeast species and strains in wine flavour . Int J Food Microbiol 86 : 169 – 180 . 12892932 

  57. Roullier‐Gall , C. , Boutegrabet , L. , Gougeon , R.D. , and Schmitt‐Kopplin , P. ( 2014a ) A grape and wine chemodiversity comparison of different appellations in Burgundy: vintage vs terroir effects . Food Chem 152 : 100 – 107 . 24444912 

  58. Roullier‐Gall , C. , Lucio , M. , Noret , L. , Schmitt‐Kopplin , P. , and Gougeon , R.D. ( 2014b ) How subtle is the ‘terroir’ effect? Chemistry‐related signatures of two ‘climats de Bourgogne’ . PLoS ONE 9 : 1 – 11 . 

  59. Sadoudi , M. , Tourdot‐Maréchal , R. , Rousseaux , S. , Steyer , D. , Gallardo‐Chacón , J.‐J. , Ballester , J. , and Alexandre , H. ( 2012 ) Yeast‐yeast interactions revealed by aromatic profile analysis of Sauvignon Blanc wine fermented by single or co‐culture of non‐ Saccharomyces and Saccharomyces yeasts . Food Microbiol 32 : 243 – 253 . 22986187 

  60. Sall , M.A. ( 1980 ) Epidemiology of grape powdery mildew: a model . Phytopathology 70 : 338 – 342 . 

  61. Segata , N. , Izard , J. , Waldron , L. , Gevers , D. , Miropolsky , L. , Garrett , W.S. , and Huttenhower , C. ( 2011 ) Metagenomic biomarker discovery and explanation . Genome Biol 12 : R60 . 21702898 

  62. Setati , M.E. , Jacobson , D. , Andong , U.‐C. , and Bauer , F. ( 2012 ) The vineyard yeast microbiome, a mixed model microbial map . PLoS ONE 7 : e52609 . 23300721 

  63. Setati , M.E. , Jacobson , D. and Bauer , F.F. ( 2015 ) Sequence‐based analysis of the Vitis vinifera L. cv Cabernet Sauvignon grape must mycobiome in three South African vineyards employing distinct agronomic systems . Front Microbiol 6 : 1358 . 26648930 

  64. Sipiczki , M. ( 2003 ) Candida zemplinina sp. nov., an osmotolerant and psychrotolerant yeast that ferments sweet botrytized wines . Int J Syst Evol Micr 53 : 2079 – 2083 . 

  65. Sláviková , E. , and Vadkertiová , R. ( 2003 ) Effects of pesticides on yeasts isolated from agricultural soil . Z Naturforsch C 58 : 855 – 859 . 14713165 

  66. Sturm , J. , Grossmann , M. , and Schnell , S. ( 2006 ) Influence of grape treatment on the wine yeast populations isolated from spontaneous fermentations . J Appl Microbiol 101 : 1241 – 1248 . 17105554 

  67. Swiegers , J.H. , Bartowsky , E.J. , Henschke , P.A. , and Pretorius , I.S. ( 2005 ) Yeast and bacterial modulation of wine aroma and flavour . Aust J Grape Wine R 11 : 139 – 173 . 

  68. Takahashi , M. , Ohta , T. , Masaki , K. , Mizuno , A. , and Goto‐Yamamoto , N. ( 2014 ) Evaluation of microbial diversity in sulfite‐added and sulfite‐free wine by culture‐dependent and ‐independent methods . J Biosci Bioeng 117 : 569 – 575 . 24239025 

  69. Terrat , S. , Christen , R. , Dequiedt , S. , Lelièvre , M. , Nowak , V. , Regnier , T. , et al ( 2012 ) Molecular biomass and MetaTaxogenomic assessment of soil microbial communities as influenced by soil DNA extraction procedure . Microb Biotechnol 5 : 135 – 141 . 21989224 

  70. Tziotis , D. , Hertkorn , N. , and Schmitt‐Kopplin , P. ( 2011 ) Kendrick‐analogous network visualisation of ion cyclotron resonance Fourier transform mass spectra: improved options for the assignment of elemental compositions and the classification of organic molecular complexity . Eur J Mass Spectrom 17 : 415 – 421 . 

  71. Vadkertiová , R. , and Sláviková , E. ( 2006 ) Metal tolerance of yeasts isolated from water, soil and plant environments . J. Basic Microb 46 : 145 – 152 . 

  72. Vrček , I.V. , Bojić , M. , Žuntar , I. , Mendaš , G. , and Medić‐Šarić , M. ( 2011 ) Phenol content, antioxidant activity and metal composition of Croatian wines deriving from organically and conventionally grown grapes . Food Chem 124 : 354 – 361 . 

  73. Xufre , A. , Albergaria , H. , Inácio , J. , Spencer‐Martins , I. , and Gírio , F. ( 2006 ) Application of fluorescence in situ hybridisation (FISH) to the analysis of yeast population dynamics in winery and laboratory grape must fermentations . Int J Food Microbiol 108 : 376 – 384 . 16504329 

  74. Zafrilla , P. , Morillas , J. , Mulero , J. , Cayuela , J.M. , Martínez‐Cachá , A. , Pardo , F. , and Lopez Nicolas , J.M. ( 2003 ) Changes during storage in conventional and ecological wine: phenolic content and antioxidant activity . J Agr Food Chem 51 : 4694 – 4700 . 14705898 

  75. Zironi , R. , Romano , P. , Suzzi , G. , Battistutta , F. , and Comi , G. ( 1993 ) Volatile metabolites produced in wine by mixed and sequential cultures of Hanseniaspora guilliermon dii or Kloeckera apiculata and Saccharomyces cerevisiae . Biotechnol Lett 15 : 235 – 238 . 

  76. Zohre , D.E. , and Erten , H. ( 2002 ) The influence of Kloeckera apiculata and Candida pulcherrima yeasts on wine fermentation . Process Biochem 38 : 319 – 324 . 

섹션별 컨텐츠 바로가기

AI-Helper ※ AI-Helper는 오픈소스 모델을 사용합니다.

AI-Helper 아이콘
AI-Helper
안녕하세요, AI-Helper입니다. 좌측 "선택된 텍스트"에서 텍스트를 선택하여 요약, 번역, 용어설명을 실행하세요.
※ AI-Helper는 부적절한 답변을 할 수 있습니다.

선택된 텍스트

맨위로