Wine Yeast Terroir: Separating the Wheat from the Chaff-for an Open Debate

被引:32
作者
Alexandre, Herve [1 ]
机构
[1] Univ Bourgogne Franche Comte, Inst Univ Vigne & Vin Jules Guyot, Equipe VA1MiS Vin Aliment Microbiol Stress, UMR Proc Alimentaires & Microbiol,AgroSup Dijon, Rue Claude Ladrey,BP 27877, F-21000 Dijon, France
关键词
yeast; terroir; next-generation sequencing; grape vine; alcoholic fermentation; microbial terroir; yeast biodiversity; NON-SACCHAROMYCES YEASTS; SPONTANEOUS ALCOHOLIC FERMENTATION; MICROBIAL DIVERSITY; POPULATION-DYNAMICS; ECOLOGICAL SURVEY; SULFUR-DIOXIDE; GRAPE; CEREVISIAE; VINEYARD; COMMUNITIES;
D O I
10.3390/microorganisms8050787
中图分类号
Q93 [微生物学];
学科分类号
071005 ; 100705 ;
摘要
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.
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页数:12
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