Yeast and Filamentous Fungi Microbial Communities in Organic Red Grape Juice: Effect of Vintage, Maturity Stage, SO₂, and Bioprotection.

ABSTRACT: Changes are currently being made to winemaking processes to reduce chemical inputs [particularly sulfur dioxide (SO₂)] and adapt to consumer demand. In this study, yeast growth and fungal diversity were investigated in merlot during the prefermentary stages of a winemaking process without addition of SO₂. Different factors were considered, in a two-year study: vintage, maturity level and bioprotection by the adding yeast as an alternative to SO₂. The population of the target species was monitored by quantitative-PCR, and yeast and filamentous fungi diversity was determined by 18S rDNA metabarcoding. A gradual decrease of the α-diversity during the maceration process was highlighted. Maturity level played a significant role in yeast and fungal abundance, whi

SUBMITTER: Windholtz S 

PROVIDER: S-EPMC8740202 | biostudies-literature | 2021

REPOSITORIES: biostudies-literature