Microbial communities from distinct <i>Vitis</i> species shape volatile profiles of fermenting juices while preserving varietal typicity.

ABSTRACT: Spontaneously fermenting grape juices represent complex ecosystems resulting from the dynamic interaction between the unique characteristics of a grape varietal and its indigenous associated microbiota. The extent to which specific grape variety volatile compounds versus microbially derived ones shape wine identity remains incompletely understood. In this work, we explored this issue by characterizing the volatile compound profiles at early stages of fermentation of the highly aromatic Isabella (V. labrusca L.) grape juice, conducted by native microbial communities prepared from either Isabella (homologous fermentation) or Malbec (V. vinifera L., heterologous fermentation) grapes. Results revealed that microbial starters derived from V. labrusca L. and V. vinifera</

SUBMITTER: Raymond Eder ML 

PROVIDER: S-EPMC12489950 | biostudies-literature | 2025

REPOSITORIES: biostudies-literature