Journal article

Diversity and dynamics of fungi during spontaneous fermentations and association with unique aroma profiles in wine

Di Liu, Jean-Luc Legras, Pangzhen Zhang, Deli Chen, Kate Howell

International Journal of Food Microbiology | ELSEVIER | Published : 2021


Microbial ecology is an integral part of an agricultural ecosystem and influences the quality of agricultural commodities. Microbial activity influences grapevine health and crop production, conversion of sugar to ethanol during fermentation, thus forming wine aroma and flavour. There are regionally differentiated microbial patterns in grapevines and must but how microbial patterns contribute to wine regional distinctiveness (terroir) at small scale (<100 km) is not well defined. Here we characterise fungal communities, yeast populations, and Saccharomyces cerevisiae populations during spontaneous fermentation using metagenomics and population genetics to investigate microbial distribution a..

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Awarded by Wine Australia

Funding Acknowledgements

We give our sincere thanks to the vignerons who kindly enabled sampling and provided wine samples. DL acknowledges support from a Ph.D. scholarship and funding from Wine Australia (AGW Ph1602) and a Melbourne Research Scholarship from the University of Melbourne. We would also like to acknowledge Master student Haoran Liu at the University of Melbourne for assistance in sample collection and yeast culture experiments.