Bacterial microbiota diversity and composition in red and white wines correlate with plant-derived DNA contributions and botrytis infection.

ABSTRACT: Wine is a globally produced, marketed and consumed alcoholic beverage, which is valued for its aromatic and qualitative complexity and variation. These properties are partially attributable to the bacterial involvement in the fermentation process. However, the organizational principles and dynamic changes of the bacterial wine microbiota remain poorly understood, especially in the context of red and white wine variations and environmental stress factors. Here, we determined relative and absolute bacterial microbiota compositions from six distinct cultivars during the first week of fermentation by quantitative and qualitative 16S rRNA gene amplification and amplicon sequencing. All wines harboured complex and variable bacterial communities, with Tatumella as the most abundant genus across a

SUBMITTER: Bubeck AM 

PROVIDER: S-EPMC7427798 | biostudies-literature | 2020 Aug

REPOSITORIES: biostudies-literature