title: Wine microbiology is driven by vineyard and winery anthropogenic factors.
abstract: The effects of different anthropic activities (vineyard: phytosanitary protection; winery: pressing and sulfiting) on the fungal populations of grape berries were studied. The global diversity of fungal populations (moulds and yeasts) was performed by pyrosequencing. The anthropic activities studied modified fungal diversity. Thus, a decrease in biodiversity was measured for three successive vintages for the grapes of the plot cultivated with Organic protection compared to plots treated with Conventional and Ecophyto protections. The fungal populations were then considerably modified by the pressing-clarification step. The addition of sulfur dioxide also modified population dynamics and favoured the domination of the species Saccharomyces cerevisiae during fermentation. The non-targeted chemical analysis of musts and wines by FT-ICR-MS showed that the wines could be discriminated at the end of alcoholic fermentation as a function of adding SO2or not, but also and above all as a function of phytosanitary protection, regardless of whether these fermentations took place in the presence of SO2or not. Thus, the existence of signatures in wines of chemical diversity and microbiology linked to vineyard protection has been highlighted.
authors: Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, F-21000, Dijon, France.|IUVV Equipe VAlMiS, rue Claude Ladrey, BP 27877, 21078, Dijon Cedex, France.
authors: Cédric
authors: C
authors: Grangeteau
authors: Chair of Analytical Food Chemistry, Technische Universität München, Alte Akademie 10, 85354, Freising-Weihenstephan, Germany.|Research Unit Analytical BioGeoChemistry, Department of Environmental Sciences, Helmholtz Zentrum München, Ingolstaedter Landstrasse 1, 85764, Neuherberg, Germany.
authors: Chloé
authors: C
authors: Roullier-Gall
authors: Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, F-21000, Dijon, France.|IUVV Equipe VAlMiS, rue Claude Ladrey, BP 27877, 21078, Dijon Cedex, France.
authors: Sandrine
authors: S
authors: Rousseaux
authors: Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, F-21000, Dijon, France.|IUVV Equipe PAPC, rue Claude Ladrey, BP 27877, 21078, Dijon Cedex, France.
authors: Régis D
authors: RD
authors: Gougeon
authors: Chair of Analytical Food Chemistry, Technische Universität München, Alte Akademie 10, 85354, Freising-Weihenstephan, Germany.|Research Unit Analytical BioGeoChemistry, Department of Environmental Sciences, Helmholtz Zentrum München, Ingolstaedter Landstrasse 1, 85764, Neuherberg, Germany.
authors: Philippe
authors: P
authors: Schmitt-Kopplin
authors: Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, F-21000, Dijon, France.|IUVV Equipe VAlMiS, rue Claude Ladrey, BP 27877, 21078, Dijon Cedex, France.
authors: Hervé
authors: H
authors: Alexandre
authors: Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, F-21000, Dijon, France.|IUVV Equipe VAlMiS, rue Claude Ladrey, BP 27877, 21078, Dijon Cedex, France.
authors: Michèle
authors: M
authors: Guilloux-Benatier
mesh_terms: D000383:Agriculture / Q000379:methods*; D000890:Anti-Infective Agents / Q000378:metabolism; D058448:Biota / Q000187:drug effects*; D000072480:Farms; D005658:Fungi / Q000145:classification* / Q000302:isolation & purification*; D013458:Sulfur Dioxide / Q000378:metabolism; D027843:Vitis / Q000382:microbiology*
chemical_list: D000890:Anti-Infective Agents; D013458:Sulfur Dioxide