Monitoring the viable grapevine microbiome to enhance the quality of wild wines

Research output: Contribution to journal › Journal article › Research › peer-review

Standard

Monitoring the viable grapevine microbiome to enhance the quality of wild wines. / Welsh, Brady L.; Eisenhofer, Raphael; Bastian, Susan E. P.; Kidd, Stephen P.

In: Microbiology Australia, Vol. 44, No. 1, 2023, p. 13-17.

Research output: Contribution to journal › Journal article › Research › peer-review

Harvard

Welsh, BL, Eisenhofer, R, Bastian, SEP & Kidd, SP 2023, 'Monitoring the viable grapevine microbiome to enhance the quality of wild wines', Microbiology Australia, vol. 44, no. 1, pp. 13-17. https://doi.org/10.1071/MA23004

APA

Welsh, B. L., Eisenhofer, R., Bastian, S. E. P., & Kidd, S. P. (2023). Monitoring the viable grapevine microbiome to enhance the quality of wild wines. Microbiology Australia, 44(1), 13-17. https://doi.org/10.1071/MA23004

Vancouver

Welsh BL, Eisenhofer R, Bastian SEP, Kidd SP. Monitoring the viable grapevine microbiome to enhance the quality of wild wines. Microbiology Australia. 2023;44(1):13-17. https://doi.org/10.1071/MA23004

Author

Welsh, Brady L. ; Eisenhofer, Raphael ; Bastian, Susan E. P. ; Kidd, Stephen P. / Monitoring the viable grapevine microbiome to enhance the quality of wild wines. In: Microbiology Australia. 2023 ; Vol. 44, No. 1. pp. 13-17.

Bibtex

@article{b7e3c8d9f4b742779deabb9252f87e55,
title = "Monitoring the viable grapevine microbiome to enhance the quality of wild wines",
abstract = "Grapevines that are used for winemaking host a diverse range of microorganisms that make up their microbiome. The microbes that inhabit the grapevine have been used by winemakers to produce wine for centuries, although modern wine producers often rely on inoculated microorganisms such as Saccharomyces cerevisiae. In the Australian wine industry, there is a movement towards returning to the utilisation of the microbiome for wine fermentation. With the recent increase in the understanding of the role of the grapevine microbiome in grapevine health, fermentation and subsequent wine sensory traits, the microbial world offers a new level of complexity that can be harnessed for winemaking. In order to develop and maintain a desired vineyard micro-biodiversity, extensive microbial monitoring is required. Here we discuss the utilisation of a viability selection dye in order to distinguish between microorganisms that are live and associated with the host, and relic signals generated from non-living sources.",
keywords = "fermentation, metagenomics, micro-biodiversity, microbiome, microbiota, wild, wine, SPONTANEOUS FERMENTATION, MOLECULAR CHARACTERIZATION, POPULATIONS, BACTERIA, DYNAMICS, ECOLOGY",
author = "Welsh, {Brady L.} and Raphael Eisenhofer and Bastian, {Susan E. P.} and Kidd, {Stephen P.}",
year = "2023",
doi = "10.1071/MA23004",
language = "English",
volume = "44",
pages = "13--17",
journal = "Microbiology Australia",
issn = "1324-4272",
publisher = "CSIRO Publishing",
number = "1",

}

RIS

TY - JOUR

T1 - Monitoring the viable grapevine microbiome to enhance the quality of wild wines

AU - Welsh, Brady L.

AU - Eisenhofer, Raphael

AU - Bastian, Susan E. P.

AU - Kidd, Stephen P.

PY - 2023

Y1 - 2023

N2 - Grapevines that are used for winemaking host a diverse range of microorganisms that make up their microbiome. The microbes that inhabit the grapevine have been used by winemakers to produce wine for centuries, although modern wine producers often rely on inoculated microorganisms such as Saccharomyces cerevisiae. In the Australian wine industry, there is a movement towards returning to the utilisation of the microbiome for wine fermentation. With the recent increase in the understanding of the role of the grapevine microbiome in grapevine health, fermentation and subsequent wine sensory traits, the microbial world offers a new level of complexity that can be harnessed for winemaking. In order to develop and maintain a desired vineyard micro-biodiversity, extensive microbial monitoring is required. Here we discuss the utilisation of a viability selection dye in order to distinguish between microorganisms that are live and associated with the host, and relic signals generated from non-living sources.

AB - Grapevines that are used for winemaking host a diverse range of microorganisms that make up their microbiome. The microbes that inhabit the grapevine have been used by winemakers to produce wine for centuries, although modern wine producers often rely on inoculated microorganisms such as Saccharomyces cerevisiae. In the Australian wine industry, there is a movement towards returning to the utilisation of the microbiome for wine fermentation. With the recent increase in the understanding of the role of the grapevine microbiome in grapevine health, fermentation and subsequent wine sensory traits, the microbial world offers a new level of complexity that can be harnessed for winemaking. In order to develop and maintain a desired vineyard micro-biodiversity, extensive microbial monitoring is required. Here we discuss the utilisation of a viability selection dye in order to distinguish between microorganisms that are live and associated with the host, and relic signals generated from non-living sources.

KW - fermentation

KW - metagenomics

KW - micro-biodiversity

KW - microbiome

KW - microbiota

KW - wild

KW - wine

KW - SPONTANEOUS FERMENTATION

KW - MOLECULAR CHARACTERIZATION

KW - POPULATIONS

KW - BACTERIA

KW - DYNAMICS

KW - ECOLOGY

U2 - 10.1071/MA23004

DO - 10.1071/MA23004

M3 - Journal article

VL - 44

SP - 13

EP - 17

JO - Microbiology Australia

JF - Microbiology Australia

SN - 1324-4272

IS - 1

ER -

ID: 340938494