Wine Microbial Consortium: Seasonal Sources and Vectors Linking Vineyard and Winery Environments

Winemaking involves a wide diversity of microorganisms with different roles in the process. The wine microbial consortium (WMC) includes yeasts, lactic acid bacteria and acetic implications regarding quality. Despite this technological importance, their origin, prevalence, routes dissemination from environment into winery have not yet been fully unraveled. Therefore, study aimed to evaluate WMC incidence associated vineyard environments understand how overwinter enter during harvest. Soils, tree vine barks, insects, leaves, grapes, grape musts, equipment were sampled along four seasons. isolation protocol included: (a) culture-dependent recovery; (b) phenotypical screening select fermenting acid, bacteria; (c) molecular identification. results showed that all seasons, only 11.4% 1424 isolates presumably belonged WMC. increase recovery year was mostly due an number sources. Acetic (Acetobacter spp., Gluconobacter Gluconoacetobacter spp.) recovered soils winter while spoilage (Leuconostoc mesenteroides Lactobacillus kunkeii) insects véraison yeast Saccharomyces cerevisiae isolated fermented juice equipment. Zygosaccharomyces bailii juice. single species bridging both Hanseniaspora uvarum, rot grapes appears be best surrogate winery. Moreover, obtained do evidence hypothesis perennial terroir-dependent given scarcity constituents importance insect dissemination.