Abstract
SummaryThe effects of different anthropic activities (vineyard: phytosanitary protection; winery: pressing and sulfiting) on the fungal populations of grape berries were studied. The global diversity of fungal populations (moulds and yeasts) was performed by pyrosequencing. The anthropic activities studied modified fungal diversity. Thus, a decrease in biodiversity was measured for three successive vintages for the grapes of the plot cultivated with Organic protection compared to plots treated with Conventional and Ecophyto protections. The fungal populations were then considerably modified by the pressing‐clarification step. The addition of sulfur dioxide also modified population dynamics and favoured the domination of the species Saccharomyces cerevisiae during fermentation. The non‐targeted chemical analysis of musts and wines by FT‐ICR‐MS showed that the wines could be discriminated at the end of alcoholic fermentation as a function of adding SO 2 or not, but also and above all as a function of phytosanitary protection, regardless of whether these fermentations took place in the presence of SO 2 or not. Thus, the existence of signatures in wines of chemical diversity and microbiology linked to vineyard protection has been highlighted.
Highlights
For over 7500 years, humans have sought to control vine development, grape berry maturation and alcoholic fermentation to produce wine (McGovern et al, 1996)
The species A. pullulans was described as the majority species isolated in grape berries from organic plots (Martins et al, 2014) and the species Metschnikowia pulcherrima was isolated more in samples obtained from the conventional modality (Milanovic et al, 2013)
In vitro studies are still required to determine the sensitivity of different fungal genera to these products as well as studies in the vineyard to determine the direct effect of the products used at the time of application
Summary
For over 7500 years, humans have sought to control vine development, grape berry maturation and alcoholic fermentation to produce wine (McGovern et al, 1996). Over the last 20 years, the emergence of various vineyard management methods has been observed, with the increasing number of vineyards practising organic viticulture (Zafrilla et al, 2003) This diversity and especially the use of chemical or organic phytosanitary products could affect the biodiversity of grape microorganisms. Various studies have been conducted to compare the effects of these different systems and more the non-target effects of phytosanitary treatments on fungal populations present on berries. All these studies show an effect of plant protection on the diversity of yeasts present in grape berries, the results cannot be generalized and are very often contradictory.
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