Fungal diversity during fermentation correlates with thiol concentration in wine

Knight, S. J. and Klaere, S. and Morrison-Whittle, P. and Goddard, M. R. (2018) Fungal diversity during fermentation correlates with thiol concentration in wine. Australian Journal of Grape and Wine Research, 24 (1). pp. 105-112. ISSN 1322-7130

Full content URL: https://doi.org/10.1111/ajgw.12304

Documents
30281 Knight_et_al-2018-Australian_Journal_of_Grape_and_Wine_Research.pdf
[img]
[Download]
[img]
Preview
PDF
30281 Knight_et_al-2018-Australian_Journal_of_Grape_and_Wine_Research.pdf - Whole Document
Available under License Creative Commons Attribution 4.0 International.

780kB
Item Type:Article
Item Status:Live Archive

Abstract

Background and Aims
Agricultural products deriving from the same genotypic clone often have different physical and sensory properties that influence their overall quality and value. Microorganisms may play key roles throughout the production of many crops, affecting plant and fruit health and modifying plant materials to produce socially and economically important commodities. Following this idea, we investigated whether fungal diversity both prior to and during fermentation was correlated with the concentration of three volatile thiols important to Sauvignon Blanc aroma and flavour.

Methods and Results
We used molecular and metagenomics approaches to quantify yeast populations and GC/MS to quantify thiols and analysed these using random forest statistical approaches. The species of Saccharomyces yeasts present at the end of fermentation are significantly correlated with the concentration of 4‐mercapto‐4‐methylpentan‐2‐one, while several other fungal species present in the must, which are known to be associated with vine and fruit health, are also correlated with thiol concentration.

Conclusions
These data highlight the relationship between the presence of Saccharomyces uvarum and the production of 4‐mercapto‐4‐methylpentan‐2‐one, while some members of the fungal community correlate with thiol concentration generally. Thus, components of the fungal community may potentially affect the accumulation of odourless precursors in grape via pathogenic effects during fruit ripening, but further research is required to confirm such speculation.

Significance of the Study
This work emphasises the need for a better understanding of the interactions between microbial populations and agricultural products, and has implications for the management of fungal diversity and disease in these systems.

Additional Information:** Embargo End Date: 31-08-2017 ** From Crossref via Jisc Publications Router. ** Licence for vor version of this article starting on 31-08-2017: http://creativecommons.org/licenses/by-nc/4.0/
Keywords:Wine, Fungi metagenomics, Saccaromyces
Subjects:C Biological Sciences > C110 Applied Biology
Divisions:College of Science > School of Life Sciences
Related URLs:
ID Code:30281
Deposited On:20 Mar 2018 16:18

Repository Staff Only: item control page