title: Dynamic changes in microbiota and mycobiota during spontaneous 'Vino Santo Trentino' fermentation.
abstract: Vino Santo is a sweet wine produced from late harvesting and pressing of Nosiola grapes in a small, well-defined geographical area in the Italian Alps. We used metagenomics to characterize the dynamics of microbial communities in the products of three wineries, resulting from spontaneous fermentation with almost the same timing and procedure. Comparing fermentation dynamics and grape microbial composition, we show a rapid increase in a small number of wine yeast species, with a parallel decrease in complexity. Despite the application of similar protocols, slight changes in the procedures led to significant differences in the microbiota in the three cases of fermentation: (i) fungal content of the must varied significantly in the different wineries, (ii) Pichia membranifaciens persisted in only one of the wineries, (iii) one fermentation was characterized by the balanced presence of Saccharomyces cerevisiae and Hanseniaspora osmophila during the later phases. We suggest the existence of a highly winery-specific 'microbial-terroir' contributing significantly to the final product rather than a regional 'terroir'. Analysis of changes in abundance during fermentation showed evident correlations between different species, suggesting that fermentation is the result of a continuum of interaction between different species and physical-chemical parameters.
authors.affiliation: Department of Computational Biology, Research and Innovation Centre, Fondazione Edmund Mach (FEM), San Michele all'Adige, Italy.
authors.forename: Irene
authors.initials: I
authors.lastname: Stefanini
authors.affiliation: Department of Computational Biology, Research and Innovation Centre, Fondazione Edmund Mach (FEM), San Michele all'Adige, Italy.
authors.forename: Davide
authors.initials: D
authors.lastname: Albanese
authors.affiliation: Food Quality Nutrition & Health Department, Research and Innovation Centre, Fondazione Edmund Mach (FEM), San Michele all'Adige, Italy.
authors.forename: Agostino
authors.initials: A
authors.lastname: Cavazza
authors.affiliation: Food Quality Nutrition & Health Department, Research and Innovation Centre, Fondazione Edmund Mach (FEM), San Michele all'Adige, Italy.
authors.forename: Elena
authors.initials: E
authors.lastname: Franciosi
authors.affiliation: Food Quality Nutrition & Health Department, Research and Innovation Centre, Fondazione Edmund Mach (FEM), San Michele all'Adige, Italy.|Institute of Biometeorology - IBIMET, National Research Council, Florence, Italy.
authors.forename: Carlotta
authors.initials: C
authors.lastname: De Filippo
authors.affiliation: Department of Computational Biology, Research and Innovation Centre, Fondazione Edmund Mach (FEM), San Michele all'Adige, Italy.
authors.forename: Claudio
authors.initials: C
authors.lastname: Donati
authors.affiliation: Department of Computational Biology, Research and Innovation Centre, Fondazione Edmund Mach (FEM), San Michele all'Adige, Italy.|Institute of Biometeorology - IBIMET, National Research Council, Florence, Italy.|Department of Biology, University of Florence, Florence, Italy.
authors.forename: Duccio
authors.initials: D
authors.lastname: Cavalieri
mesh_terms: D058448:Biota; D005285:Fermentation; D005658:Fungi / Q000145:classification* / Q000235:genetics / Q000302:isolation & purification*; D007558:Italy; D056186:Metagenomics; D014920:Wine / Q000382:microbiology*