Microbial diversity in grape musts from Austrian and South African grape varieties and regions

B Bagheri,M.E Setati,F.F Bauer,C Philipp,M Horacek,Jean-Marie Aurand

doi:10.1051/bioconf/20191202028

Abstract

Vitis vinifera is one of the most widely planted crops and holds important economic value in South Africa and Austria. Grapes obtained from this plant harbour a complex fungal community which plays a crucial role in the wine fermentation process and influences wine flavour and aroma. For many years the contributions of the natural yeasts has been eclipsed by the use of active dry yeast (ADY) inoculant, mainly of the species Saccharomyces cerevisiae. However, recent studies show a growing interest in deciphering the natural microbial diversity and in promoting its persistence during fermentation in order to enhance wine typicity. The current preliminary study aims to provide a first broad assessment of the fungal community fingerprint of different grape varietals from different wine producing areas in Austria and South Africa through Automated Ribosomal Intergenic Spacer Analysis (ARISA). The ARISA profiles separated the samples according to country of origin, and suggested some regional and varietal separation within each country. Future work will evaluate the contribution of these fungal communities to wine chemical composition and sensorial distinctness.

Highlights

Global wine production in 2017 was estimated at 247 million hectolitres, of which South Africa (SA) and Austria contributed 10.8 and 2.4 mhl, respectively
South African wine production accounts for approximately 1.5% of the National Gross Domestic Product (GDP) [2, 3] whereas Austrian wine industry accounts for 1.3% of GDP [4]
Significant differences were observed in fungal community of grape musts obtained from different vineyards in South Africa and Austria (Fig. 1)

Summary

Introduction

Global wine production in 2017 was estimated at 247 million hectolitres (mhl), of which South Africa (SA) and Austria contributed 10.8 and 2.4 mhl, respectively. South African wine production accounts for approximately 1.5% (more than 36 billion ZAR) of the National Gross Domestic Product (GDP) [2, 3] whereas Austrian wine industry accounts for 1.3% (around 3.6 billion Euro) of GDP [4]. In spite of their contribution in the GPD, both countries face strong competition from the leading wine producing countries located in Europe and the Southern hemisphere such as Spain, France, Chile, Australia and New Zealand [2,3,4].

Sampling procedure

Fungal community fingerprinting

Statistical analysis

Results and discussion

Literatur