Yeasts for low input winemaking: Microbial terroir and flavor differentiation

Area of Science:

• Oenology and Microbiology
• Viticulture and Enology

Background:

• Vitis vinifera flowers and grape fruits host diverse native yeast populations, contributing to the concept of microbial terroir in winemaking.
• Wine terroir encompasses environmental factors and microbial communities that influence unique wine characteristics, especially with low-input winemaking strategies.
• The role of vine-associated microbial flora in wine quality was historically understudied but is now being revealed by advanced genetic technologies.

Purpose of the Study:

• To explain the positive effects of utilizing native yeasts on flavor diversity and wine quality.
• To highlight the contribution of microbial terroir to authentic wine styles.
• To emphasize the importance of friendly native yeasts in fermentation.

Main Methods:

• Analysis of native yeast species and strains associated with Vitis vinifera.
• Application of "low input winemaking" strategies.
• Utilizing new genetic technologies for massive species identification and tracking microbial environmental changes.

Main Results:

• Identification of over 100 yeast species and millions of strains contributing to microbial terroir.
• Demonstration of enhanced flavor diversity and wine quality through the use of native yeasts.
• Understanding the shaping of microbial profiles in different wine regions by environmental factors and yeast populations.

Conclusions:

• Native yeasts are integral to defining the microbial terroir and influencing wine quality.
• "Friendly" native yeasts enhance fermentation, contributing positively to flavor diversity and authentic wine styles.
• Advanced biotechnologies are crucial for studying the complex interactions within the wine microbial ecosystem.