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dc.contributor.author
Bokulich, Nicholas
dc.contributor.author
Collins, Thomas S.
dc.contributor.author
Masarweh, Chad
dc.contributor.author
Allen, Greg
dc.contributor.author
Heymann, Hildegarde
dc.contributor.author
Ebeler, Susan E.
dc.contributor.author
Mills, David A.
dc.date.accessioned
2020-08-17T07:57:45Z
dc.date.available
2020-08-12T10:10:22Z
dc.date.available
2020-08-17T07:57:45Z
dc.date.issued
2016
dc.identifier.issn
2150-7511
dc.identifier.issn
2161-2129
dc.identifier.other
10.1128/mBio.00631-16
en_US
dc.identifier.uri
http://hdl.handle.net/20.500.11850/431180
dc.identifier.doi
10.3929/ethz-b-000431180
dc.description.abstract
Regionally distinct wine characteristics (terroir) are an important aspect of wine production and consumer appreciation. Microbial activity is an integral part of wine production, and grape and wine microbiota present regionally defined patterns associated with vineyard and climatic conditions, but the degree to which these microbial patterns associate with the chemical composition of wine is unclear. Through a longitudinal survey of over 200 commercial wine fermentations, we demonstrate that both grape microbiota and wine metabolite profiles distinguish viticultural area designations and individual vineyards within Napa and Sonoma Counties, California. Associations among wine microbiota and fermentation characteristics suggest new links between microbiota, fermentation performance, and wine properties. The bacterial and fungal consortia of wine fermentations, composed from vineyard and winery sources, correlate with the chemical composition of the finished wines and predict metabolite abundances in finished wines using machine learning models. The use of postharvest microbiota as an early predictor of wine chemical composition is unprecedented and potentially poses a new paradigm for quality control of agricultural products. These findings add further evidence that microbial activity is associated with wine terroir.
en_US
dc.format
application/pdf
en_US
dc.language.iso
en
en_US
dc.publisher
American Society for Microbiology
en_US
dc.rights.uri
http://creativecommons.org/licenses/by/4.0/
dc.title
Associations among wine grape microbiome, metabolome, and fermentation behavior suggest microbial contribution to regional wine characteristics
en_US
dc.type
Journal Article
dc.rights.license
Creative Commons Attribution 4.0 International
dc.date.published
2019-06-14
ethz.journal.title
mBio
ethz.journal.volume
7
en_US
ethz.journal.issue
3
en_US
ethz.pages.start
e00631-16
en_US
ethz.size
12 p.
en_US
ethz.version.deposit
publishedVersion
en_US
ethz.publication.place
Washington, DC
en_US
ethz.publication.status
published
en_US
ethz.leitzahl
ETH Zürich::00002 - ETH Zürich::00012 - Lehre und Forschung::00007 - Departemente::02070 - Dep. Gesundheitswiss. und Technologie / Dep. of Health Sciences and Technology::02701 - Inst.f. Lebensmittelwiss.,Ernährung,Ges. / Institute of Food, Nutrition, and Health::09714 - Bokulich, Nicholas / Bokulich, Nicholas
en_US
ethz.date.deposited
2020-08-12T10:10:30Z
ethz.source
BATCH
ethz.eth
no
en_US
ethz.availability
Open access
en_US
ethz.rosetta.installDate
2020-08-17T07:57:59Z
ethz.rosetta.lastUpdated
2022-03-29T02:55:36Z
ethz.rosetta.versionExported
true
ethz.COinS
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