Wine Yeast Terroir: Separating the Wheat from the Chaff—for an Open Debate
Wine terroir is characterized by a specific taste and style influenced by the cultivar of the fermented grapes, geographical factors such as the vineyard, mesoclimate, topoclimate, and microclimate, soil geology and pedology, and the agronomic approach used. These characteristics together define the...
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| Format: | Article |
| Language: | English |
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MDPI AG
2020-05-01
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| Series: | Microorganisms |
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| Online Access: | https://www.mdpi.com/2076-2607/8/5/787 |
| _version_ | 1797567091317932032 |
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| author | Hervé Alexandre |
| author_facet | Hervé Alexandre |
| author_sort | Hervé Alexandre |
| collection | DOAJ |
| description | Wine terroir is characterized by a specific taste and style influenced by the cultivar of the fermented grapes, geographical factors such as the vineyard, mesoclimate, topoclimate, and microclimate, soil geology and pedology, and the agronomic approach used. These characteristics together define the concept of “terroir”. Thus, regional distinctive flavors in wine have been the subject of many studies aimed at better understanding the link between the wine and the vineyard. Indeed, the identification of key environmental elements involved in the regional variation of grape and wine quality characteristics is a critical feature for improving wine production in terms of consumer preference and economic appreciation. Many studies have demonstrated the role of abiotic factors in grape composition and consequently in wine style. Biotic factors are also involved such as grape microbial communities. However, the occurrence and effects of region-specific microbiota in defining wine characteristics are more controversial issues. Indeed, several studies using high throughput sequencing technologies have made it possible to describe microbial communities and revealed a link between grape must and soil microbial communities, and the geography of the territory. Based on these observations, the concept of “microbial terroir” emerged. However, this concept has been subject to contradictory studies. The aim of this opinion article is to take a step back and examine in perspective the concept of microbial terroir, by comparing numerous data from different studies and providing arguments in favor of or against this concept to stimulate discussion and point out that experimental research is still needed to study the contribution of this assembly of microorganisms to the final product and to support or refute the concept. |
| first_indexed | 2024-03-10T19:36:41Z |
| format | Article |
| id | doaj.art-7d284fb98a7c48d49528368948ccbb78 |
| institution | Directory Open Access Journal |
| issn | 2076-2607 |
| language | English |
| last_indexed | 2024-03-10T19:36:41Z |
| publishDate | 2020-05-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Microorganisms |
| spelling | doaj.art-7d284fb98a7c48d49528368948ccbb782023-11-20T01:38:22ZengMDPI AGMicroorganisms2076-26072020-05-018578710.3390/microorganisms8050787Wine Yeast Terroir: Separating the Wheat from the Chaff—for an Open DebateHervé Alexandre0UMR Procédés Alimentaires et Microbiologiques, Université de Bourgogne Franche-Comté/AgroSup Dijon, Equipe VAlMiS (Vin, Aliment, Microbiologie, Stress), Institut Universitaire de la Vigne et du Vin Jules Guyot, rue Claude Ladrey, BP 27877, 21000 Dijon, FranceWine terroir is characterized by a specific taste and style influenced by the cultivar of the fermented grapes, geographical factors such as the vineyard, mesoclimate, topoclimate, and microclimate, soil geology and pedology, and the agronomic approach used. These characteristics together define the concept of “terroir”. Thus, regional distinctive flavors in wine have been the subject of many studies aimed at better understanding the link between the wine and the vineyard. Indeed, the identification of key environmental elements involved in the regional variation of grape and wine quality characteristics is a critical feature for improving wine production in terms of consumer preference and economic appreciation. Many studies have demonstrated the role of abiotic factors in grape composition and consequently in wine style. Biotic factors are also involved such as grape microbial communities. However, the occurrence and effects of region-specific microbiota in defining wine characteristics are more controversial issues. Indeed, several studies using high throughput sequencing technologies have made it possible to describe microbial communities and revealed a link between grape must and soil microbial communities, and the geography of the territory. Based on these observations, the concept of “microbial terroir” emerged. However, this concept has been subject to contradictory studies. The aim of this opinion article is to take a step back and examine in perspective the concept of microbial terroir, by comparing numerous data from different studies and providing arguments in favor of or against this concept to stimulate discussion and point out that experimental research is still needed to study the contribution of this assembly of microorganisms to the final product and to support or refute the concept.https://www.mdpi.com/2076-2607/8/5/787yeastterroirnext-generation sequencinggrape vinealcoholic fermentationmicrobial terroir |
| spellingShingle | Hervé Alexandre Wine Yeast Terroir: Separating the Wheat from the Chaff—for an Open Debate Microorganisms yeast terroir next-generation sequencing grape vine alcoholic fermentation microbial terroir |
| title | Wine Yeast Terroir: Separating the Wheat from the Chaff—for an Open Debate |
| title_full | Wine Yeast Terroir: Separating the Wheat from the Chaff—for an Open Debate |
| title_fullStr | Wine Yeast Terroir: Separating the Wheat from the Chaff—for an Open Debate |
| title_full_unstemmed | Wine Yeast Terroir: Separating the Wheat from the Chaff—for an Open Debate |
| title_short | Wine Yeast Terroir: Separating the Wheat from the Chaff—for an Open Debate |
| title_sort | wine yeast terroir separating the wheat from the chaff for an open debate |
| topic | yeast terroir next-generation sequencing grape vine alcoholic fermentation microbial terroir |
| url | https://www.mdpi.com/2076-2607/8/5/787 |
| work_keys_str_mv | AT hervealexandre wineyeastterroirseparatingthewheatfromthechaffforanopendebate |