Bacteria isolated from the grape phyllosphere capable of degrading guaiacol, a main volatile phenol associated with smoke taint in wine
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View abstract on PubMed
Summary
This summary is machine-generated.Wildfire smoke causes wine grape taint. Researchers identified bacteria that degrade guaiacol, a key compound responsible for smoke taint, offering a potential bioremediation solution for vineyards.
Area Of Science
- Microbiology
- Enology
- Bioremediation
Background
- Wildfires in the Pacific US cause significant financial losses in vineyards due to smoke taint in wine.
- Smoke taint occurs when wine grapes absorb volatile phenols from wildfire smoke, imparting undesirable flavors to wine.
- Bacteria offer potential for bioremediation due to their diverse metabolic capabilities.
Purpose Of The Study
- Identify microbial solutions for mitigating smoke taint in wine grapes.
- Investigate the genetic basis of guaiacol degradation in phyllosphere bacteria.
- Analyze the impact of wildfire smoke on grape microbial communities.
Main Methods
- Isolation and identification of bacteria capable of degrading guaiacol.
- RNA sequencing (RNAseq) to identify genes involved in guaiacol degradation in Gordonia alkanivorans.
- Gene knockout experiments (ΔguaA) to confirm the role of specific genes in guaiacol catabolism.
- Microbiome analysis of grape berries and leaves exposed to smoke.
Main Results
- Two bacterial strains capable of degrading guaiacol, a primary compound causing smoke taint, were identified.
- The gene suite enabling guaiacol degradation in Gordonia alkanivorans was identified using RNAseq.
- A knockout mutant (ΔguaA) demonstrated that the guaA gene is essential for guaiacol catabolism.
- Wildfire smoke had a minor but significant effect on the grape microbiome, enriching for Bacilli class genera.
Conclusions
- Gordonia alkanivorans possesses the genetic machinery for degrading guaiacol, a key compound in smoke taint.
- The identified bacterial strains and their enzymes represent potential tools for bioremediation of smoke taint in vineyards.
- Understanding the grape microbiome's response to smoke can inform strategies for managing smoke taint impacts.
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