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

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...

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Autores principales:	Alena M. Bubeck, Lena Preiss, Anna Jung, Elisabeth Dörner, Daniel Podlesny, Marija Kulis, Cynthia Maddox, Cesar Arze, Christian Zörb, Nikolaus Merkt, W. Florian Fricke
Formato:	article
Lenguaje:	EN
Publicado:	Nature Portfolio 2020
Materias:	Medicine R Science Q
Acceso en línea:	https://doaj.org/article/f8f8d2e19006405380b3bfd11740d258
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spelling	oai:doaj.org-article:f8f8d2e19006405380b3bfd11740d2582021-12-02T18:50:55ZBacterial microbiota diversity and composition in red and white wines correlate with plant-derived DNA contributions and botrytis infection10.1038/s41598-020-70535-82045-2322https://doaj.org/article/f8f8d2e19006405380b3bfd11740d2582020-08-01T00:00:00Zhttps://doi.org/10.1038/s41598-020-70535-8https://doaj.org/toc/2045-2322Abstract 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.Alena M. BubeckLena PreissAnna JungElisabeth DörnerDaniel PodlesnyMarija KulisCynthia MaddoxCesar ArzeChristian ZörbNikolaus MerktW. Florian FrickeNature PortfolioarticleMedicineRScienceQENScientific Reports, Vol 10, Iss 1, Pp 1-13 (2020)
institution	DOAJ
collection	DOAJ
language	EN
topic	Medicine R Science Q
spellingShingle	Medicine R Science Q Alena M. Bubeck Lena Preiss Anna Jung Elisabeth Dörner Daniel Podlesny Marija Kulis Cynthia Maddox Cesar Arze Christian Zörb Nikolaus Merkt W. Florian Fricke Bacterial microbiota diversity and composition in red and white wines correlate with plant-derived DNA contributions and botrytis infection
description	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.
format	article
author	Alena M. Bubeck Lena Preiss Anna Jung Elisabeth Dörner Daniel Podlesny Marija Kulis Cynthia Maddox Cesar Arze Christian Zörb Nikolaus Merkt W. Florian Fricke
author_facet	Alena M. Bubeck Lena Preiss Anna Jung Elisabeth Dörner Daniel Podlesny Marija Kulis Cynthia Maddox Cesar Arze Christian Zörb Nikolaus Merkt W. Florian Fricke
author_sort	Alena M. Bubeck
title	Bacterial microbiota diversity and composition in red and white wines correlate with plant-derived DNA contributions and botrytis infection
title_short	Bacterial microbiota diversity and composition in red and white wines correlate with plant-derived DNA contributions and botrytis infection
title_full	Bacterial microbiota diversity and composition in red and white wines correlate with plant-derived DNA contributions and botrytis infection
title_fullStr	Bacterial microbiota diversity and composition in red and white wines correlate with plant-derived DNA contributions and botrytis infection
title_full_unstemmed	Bacterial microbiota diversity and composition in red and white wines correlate with plant-derived DNA contributions and botrytis infection
title_sort	bacterial microbiota diversity and composition in red and white wines correlate with plant-derived dna contributions and botrytis infection
publisher	Nature Portfolio
publishDate	2020
url	https://doaj.org/article/f8f8d2e19006405380b3bfd11740d258
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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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