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Microbiota of Grapes: Positive and Negative Role on Wine Quality MICROBIOTA OF GRAPES: POSITIVE AND NEGATIVE ROLE ON WINE QUALITY EDITED BY : Giuseppe Spano and Sandra Torriani PUBLISHED IN : Frontiers in Microbiology Frontiers Copyright Statement About Frontiers © Copyright 2007-2017 Frontiers Media SA. All rights reserved. Frontiers is more than just an open-access publisher of scholarly articles: it is a pioneering All content included on this site, approach to the world of academia, radically improving the way scholarly research such as text, graphics, logos, button icons, images, video/audio clips, is managed. The grand vision of Frontiers is a world where all people have an equal downloads, data compilations and software, is the property of or is opportunity to seek, share and generate knowledge. 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All copyright, and all rights therein, Frontiers Research Topics are very popular trademarks of the Frontiers Journals Series: are protected by national and international copyright laws. they are collections of at least ten articles, all centered on a particular subject. With their The above represents a summary unique mix of varied contributions from Original Research to Review Articles, Frontiers only. For the full conditions see the Research Topics unify the most influential researchers, the latest key findings and historical Conditions for Authors and the Conditions for Website Use. advances in a hot research area! Find out more on how to host your own Frontiers ISSN 1664-8714 Research Topic or contribute to one as an author by contacting the Frontiers Editorial ISBN 978-2-88945-121-0 DOI 10.3389/978-2-88945-121-0 Office:[email protected] Frontiers in Microbiology 1 March 2017 | Grape Microbiota and Wine Quality MICROBIOTA OF GRAPES: POSITIVE AND NEGATIVE ROLE ON WINE QUALITY Topic Editors: Giuseppe Spano, University of Foggia, Italy Sandra Torriani, University of Verona, Italy Cover photo by Saverio Menga During spontaneous food/beverage fermentations, the microbiota associated with the raw material has a considerable importance: this microbial consortium evolves in reason of the nutrient content and of the physical, chemical, and biological determinants present in the food matrix, shaping fer- mentation dynamics with significant impacts on the ‘qualities’ of final productions. The selection from the indigenous micro-biodiversity of ‘virtuous’ ecotypes that coupled pro-technological and biotechnological aptitudes provide the basis for the formulation of ‘tailored’ starter cultures. In the fermenting food and beverage arena, the wine sector is generally characterized by the generation of a high added value. Together with a pronounced seasonality, this feature strongly contributes to the selection of a large group of starter cultures. In the last years, several studies contributed Frontiers in Microbiology 2 March 2017 | Grape Microbiota and Wine Quality to describe the complexity of grapevine-associated microbiota using both culture-dependent and culture-independent approaches. The grape-associated microbial communities continuously change during the wine-making process, with different dominances that correspond to the main biotechnological steps that take place in wine. In order to simplify, following a time trend, four major dominances can be mainly considered: non-Saccharomyces, Saccharomyces, lactic acid bacteria (LAB), and spoilage microbes. The first two dominances come in succession during the alcoholic fermentation: the impact of Saccharomyces (that are responsible of key enological step of ethanol production) can be complemented/integrated by the contributions of compatible non-Saccharomyces strains. Lactic acid bacteria constitute the malolactic consortium responsible of malolactic fermentation, a microbial bioconversion often desired in wine (especially in red wine production). Finally, the fourth dominance, the undesired microbiota, represents a panel of microorganisms that, coupling spoilage potential to the resistance to the harsh conditions typical of wine environment, can cause important economic losses. In each of these four dominances a complex microbial biodiversity has been described. The studies on the enological significance of the micro-biodiversity connected with each of the four dominances highlighted the presence of a dichotomy: in each consortia there are species/strains that, in reason of their metabolisms, are able to improve wine ‘qualities’ (resource of interest in starter cultures design), and species/ strains that with their metabolism are responsible of depreciation of wine. Articles describing new oenological impacts of yeasts and bacteria belonging to the four main categories above mentioned (non-Saccharomyces, Saccharomycetes, lactic acid bacteria, and spoil- age microbes) are welcome. Moreover, in this Research Topic, we encourage mini-review sub- missions on topics of immediate interest in wine microbiology that link microbial biodiversity with positive/negative effects in wine. Citation: Spano, G., Torriani, S., eds. (2017). Microbiota of Grapes: Positive and Negative Role on Wine Quality. Lausanne: Frontiers Media. doi: 10.3389/978-2-88945-121-0 Frontiers in Microbiology 3 March 2017 | Grape Microbiota and Wine Quality Table of Contents INTRODUCTION 06 Editorial: Microbiota of Grapes: Positive and Negative Role on Wine Quality Giuseppe Spano and Sandra Torriani CHAPTER 1. MICROBIAL CONSORTIA ASSOCIATED WITH SPECIFIC GRAPES AND WITH THE CORRESPONDING (UNINOCULATED) MUSTS AND WINES 08 Whole-Metagenome-Sequencing-Based Community Profiles of Vitis vinifera L. cv. Corvina Berries Withered in Two Post-harvest Conditions Elisa Salvetti, Stefano Campanaro, Ilenia Campedelli, Fabio Fracchetti, Alex Gobbi, Giovanni Battista Tornielli, Sandra Torriani and Giovanna E. Felis 25 Wine Fermentation Microbiome: A Landscape From Different Portuguese Wine Appellations Cátia Pinto, Diogo Pinho, Remy Cardoso, Valéria Custódio, Joana Fernandes, Susana Sousa, Miguel Pinheiro, Conceição Egas and Ana C. Gomes 38 Insights into the Bacterial Community and Its Temporal Succession During the Fermentation of Wine Grapes Hailan Piao, Erik Hawley, Scott Kopf, Richard DeScenzo, Steven Sealock, Thomas Henick-Kling and Matthias Hess 50 Fungal Diversity in Grape Must and Wine Fermentation Assessed by Massive Sequencing, Quantitative PCR and DGGE Chunxiao Wang, David García-Fernández, Albert Mas and Braulio Esteve-Zarzoso 58 Overwintering of Vineyard Yeasts: Survival of Interacting Yeast Communities in Grapes Mummified on Vines Matthias Sipiczki 75 Indigenous Georgian Wine-Associated Yeasts and Grape Cultivars to Edit the Wine Quality in a Precision Oenology Perspective Ileana Vigentini, David Maghradze, Maurizio Petrozziello, Federica Bonello, Vito Mezzapelle, Federica Valdetara, Osvaldo Failla and Roberto Foschino
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