Monitoring the viable grapevine microbiome to enhance the quality of wild wines
Grapevines that are used for winemaking host a diverse range of microorganisms that make up their microbiome. The microbes that inhabit the grapevine have been used by winemakers to produce wine for centuries, although modern wine producers often rely on inoculated microorganisms such as Saccharomyc...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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CSIRO Publishing
2023-01-01
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| Series: | Microbiology Australia |
| Subjects: | |
| Online Access: | https://www.publish.csiro.au/ma/pdf/MA23004 |
| _version_ | 1811154841912737792 |
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| author | Stephen P. Kidd Susan E. P. Bastian Raphael Eisenhofer Brady L. Welsh |
| author_facet | Stephen P. Kidd Susan E. P. Bastian Raphael Eisenhofer Brady L. Welsh |
| author_sort | Stephen P. Kidd |
| collection | DOAJ |
| description | Grapevines that are used for winemaking host a diverse range of microorganisms that make up their microbiome. The microbes that inhabit the grapevine have been used by winemakers to produce wine for centuries, although modern wine producers often rely on inoculated microorganisms such as Saccharomyces cerevisiae. In the Australian wine industry, there is a movement towards returning to the utilisation of the microbiome for wine fermentation. With the recent increase in the understanding of the role of the grapevine microbiome in grapevine health, fermentation and subsequent wine sensory traits, the microbial world offers a new level of complexity that can be harnessed for winemaking. In order to develop and maintain a desired vineyard micro-biodiversity, extensive microbial monitoring is required. Here we discuss the utilisation of a viability selection dye in order to distinguish between microorganisms that are live and associated with the host, and relic signals generated from non-living sources.
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| first_indexed | 2024-04-10T04:24:00Z |
| format | Article |
| id | doaj.art-8a91e6dcd1d94545b40e0694a3e9f03a |
| institution | Directory Open Access Journal |
| issn | 1324-4272 2201-9189 |
| language | English |
| last_indexed | 2024-04-10T04:24:00Z |
| publishDate | 2023-01-01 |
| publisher | CSIRO Publishing |
| record_format | Article |
| series | Microbiology Australia |
| spelling | doaj.art-8a91e6dcd1d94545b40e0694a3e9f03a2023-03-10T17:45:36ZengCSIRO PublishingMicrobiology Australia1324-42722201-91892023-01-014411317MA23004Monitoring the viable grapevine microbiome to enhance the quality of wild winesStephen P. Kidd0Susan E. P. Bastian1Raphael Eisenhofer2Brady L. Welsh3School of Biological Sciences, The University of Adelaide, North Terrace Campus, Adelaide, SA 5005, Australia; and Research Centre of Infectious Disease, The University of Adelaide, North Terrace Campus, Adelaide, SA 5005, Australia; and Australian Centre for Antimicrobial Resistance Ecology (ACARE), The University of Adelaide, North Terrace Campus, Adelaide, SA 5005, Australia.School of Agriculture, Food & Wine, Waite Research Institute, The University of Adelaide, Waite Campus, PMB 1, Glen Osmond, SA 5064, Australia.School of Biological Sciences, The University of Adelaide, North Terrace Campus, Adelaide, SA 5005, Australia; and Center for Evolutionary Hologenomics, GLOBE Institute, University of Copenhagen, DK-1353 Copenhagen, Denmark.School of Biological Sciences, The University of Adelaide, North Terrace Campus, Adelaide, SA 5005, Australia.Grapevines that are used for winemaking host a diverse range of microorganisms that make up their microbiome. The microbes that inhabit the grapevine have been used by winemakers to produce wine for centuries, although modern wine producers often rely on inoculated microorganisms such as Saccharomyces cerevisiae. In the Australian wine industry, there is a movement towards returning to the utilisation of the microbiome for wine fermentation. With the recent increase in the understanding of the role of the grapevine microbiome in grapevine health, fermentation and subsequent wine sensory traits, the microbial world offers a new level of complexity that can be harnessed for winemaking. In order to develop and maintain a desired vineyard micro-biodiversity, extensive microbial monitoring is required. Here we discuss the utilisation of a viability selection dye in order to distinguish between microorganisms that are live and associated with the host, and relic signals generated from non-living sources. https://www.publish.csiro.au/ma/pdf/MA23004fermentationmetagenomicsmicro-biodiversitymicrobiomemicrobiotawild |
| spellingShingle | Stephen P. Kidd Susan E. P. Bastian Raphael Eisenhofer Brady L. Welsh Monitoring the viable grapevine microbiome to enhance the quality of wild wines Microbiology Australia fermentation metagenomics micro-biodiversity microbiome microbiota wild |
| title | Monitoring the viable grapevine microbiome to enhance the quality of wild wines |
| title_full | Monitoring the viable grapevine microbiome to enhance the quality of wild wines |
| title_fullStr | Monitoring the viable grapevine microbiome to enhance the quality of wild wines |
| title_full_unstemmed | Monitoring the viable grapevine microbiome to enhance the quality of wild wines |
| title_short | Monitoring the viable grapevine microbiome to enhance the quality of wild wines |
| title_sort | monitoring the viable grapevine microbiome to enhance the quality of wild wines |
| topic | fermentation metagenomics micro-biodiversity microbiome microbiota wild |
| url | https://www.publish.csiro.au/ma/pdf/MA23004 |
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