Looking at the Origin: Some Insights into the General and Fermentative Microbiota of Vineyard Soils
Alejandro Alonso | Miguel de Celis | Javier Ruiz | Javier Vicente | Eva Navascués | Alberto Acedo | Rüdiger Ortiz-Álvarez | Ignacio Belda | Antonio Santos | María Ángeles Gómez-Flechoso | Domingo Marquina
In winemaking processes, there is a current tendency to develop spontaneous fermentations taking advantage of the metabolic diversity of derived from the great microbial diversity present in grape musts. This enological practice enhances wine complexity, but undesirable consequences or deviations could appear on wine quality. Soil is a reservoir of important microorganisms for different beneficial processes, especially for plant nutrition, but it is also the origin of many of the phytopathogenic microorganisms that affect vines. In this study, a meta-taxonomic analysis of the microbial communities inhabiting vineyard soils was realized. A significant impact of the soil type and climate aspects (seasonal patterns) was observed in terms of alpha and beta bacterial diversity, but fungal populations appeared as more stable communities in vineyard soils, especially in terms of alpha diversity. Focusing on the presence and abundance of wine-related microorganisms present in the studied soils, some seasonal and soil-dependent patterns were observed. The <i>Lactobacillaceae</i> family, containing species responsible for the malolactic fermentation, was only present in non-calcareous soils samples and during the summer season. The study of wine-related fungi indicated that the <i>Debaryomycetaceae</i> family dominates the winter yeast population, whereas the <i>Saccharomycetaceae</i> family, containing the most important fermentative yeast species for winemaking, was detected as dominant in summer.
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