Temporal and spatial dynamics within the fungal microbiome of grape fermentation

Author:

Onetto Cristobal A.12ORCID,Ward Chris M.1,Van Den Heuvel Steven1,Hale Laura1ORCID,Cuijvers Kathleen1,Borneman Anthony R.12

Affiliation:

1. The Australian Wine Research Institute Glen Osmond South Australia Australia

2. School of Wine, Food and Agriculture The University of Adelaide Adelaide South Australia Australia

Abstract

AbstractOver 6 years, we conducted an extensive survey of spontaneous grape fermentations, examining 3105 fungal microbiomes across 14 distinct grape‐growing regions. Our investigation into the biodiversity of these fermentations revealed that a small number of highly abundant genera form the core of the initial grape juice microbiome. Consistent with previous studies, we found that the region of origin had the most significant impact on microbial diversity patterns. We also discovered that certain taxa were consistently associated with specific geographical locations and grape varieties, although these taxa represented only a minor portion of the overall diversity in our dataset. Through unsupervised clustering and dimensionality reduction analysis, we identified three unique community types, each exhibiting variations in the abundance of key genera. When we projected these genera onto global branches, it suggested that microbiomes transition between these three broad community types. We further investigated the microbial community composition throughout the fermentation process. Our observations indicated that the initial microbial community composition could predict the diversity during the early stages of fermentation. Notably, Hanseniaspora uvarum emerged as the primary non‐Saccharomyces species within this large collection of samples.

Funder

Wine Australia

Publisher

Wiley

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