{"database":"biostudies-literature","file_versions":[],"scores":null,"additional":{"omics_type":["Unknown"],"volume":["12"],"submitter":["Windholtz S"],"pubmed_abstract":["Changes are currently being made to winemaking processes to reduce chemical inputs [particularly sulfur dioxide (SO<sub>2</sub>)] 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 SO<sub>2</sub>. Different factors were considered, in a two-year study: vintage, maturity level and bioprotection by the adding yeast as an alternative to SO<sub>2</sub>. 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"],"journal":["Frontiers in microbiology"],"pagination":["748416"],"full_dataset_link":["https://www.ebi.ac.uk/biostudies/studies/S-EPMC8740202"],"repository":["biostudies-literature"],"pubmed_title":["Yeast and Filamentous Fungi Microbial Communities in Organic Red Grape Juice: Effect of Vintage, Maturity Stage, SO<sub>2</sub>, and Bioprotection."],"pmcid":["PMC8740202"],"pubmed_authors":["Windholtz S","Masneuf-Pomarede I","Vinsonneau E","Farris L","Thibon C"],"additional_accession":[]},"is_claimable":false,"name":"Yeast and Filamentous Fungi Microbial Communities in Organic Red Grape Juice: Effect of Vintage, Maturity Stage, SO<sub>2</sub>, and Bioprotection.","description":"Changes are currently being made to winemaking processes to reduce chemical inputs [particularly sulfur dioxide (SO<sub>2</sub>)] 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 SO<sub>2</sub>. Different factors were considered, in a two-year study: vintage, maturity level and bioprotection by the adding yeast as an alternative to SO<sub>2</sub>. 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","dates":{"release":"2021-01-01T00:00:00Z","publication":"2021","modification":"2025-04-04T14:53:30.87Z","creation":"2022-02-11T15:05:30.26Z"},"accession":"S-EPMC8740202","cross_references":{"pubmed":["35002998"],"doi":["10.3389/fmicb.2021.748416"]}}