Integrated Fertilization with Bagasse Vermicompost Changes the Microbiome of Mencía Must and Wine

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dc.contributor.authorRosado, Daniela
dc.contributor.authorLores, Marta
dc.contributor.authorRamos Tapia, Ignacio
dc.contributor.authorCrandall, Keith A.
dc.contributor.authorPérez Losada, Marcos
dc.contributor.authorDomínguez, Jorge
dc.date.accessioned2023-10-31T22:00:53Z
dc.date.available2023-10-31T22:00:53Z
dc.date.issued2022-08
dc.descriptionIndexación: Scopus.es
dc.description.abstractWinemaking is a well-known process that includes several steps in the production of grape must and wine. Grape marc, or bagasse, is a byproduct of wine production that can be vermicomposted and used as organic fertilizer. Grape marc vermicompost has microbial communities that are richer and more stable than grape marc alone, and its addition to a vineyard’s terroir can improve grape yields and wine quality. Here we compare the must and wine microbiota of Mencía from grapevines treated with and without (standard fertilization) vermicompost derived from Mencía grape marc. Mencía is a high-quality red wine broadly grown in Galicia, Spain, and is appreciated for its fresh acidity and fruity flavors. When Mencía grapevines are treated with vermicompost derived from its grape marc, Mencía vines increase their grape production, and the final wine improves its organoleptic properties. Metataxonomic analyses of the bacterial 16S rRNA and fungal ITS gene regions showed that Mencía must and wine have the distinct taxonomic composition (phyla, genera and ASVs—amplicon sequence variants) of bacterial and fungal groups. Must and wine bacteriotas and mycobiotas show no significant variation in alpha-diversity, while wine bacteriotas and mycobiotas show significant differences in microbial structure (beta-diversity) between treated and control grapevines. Likewise, the functional diversity and predicted metabolic pathways (biosynthesis, degradation/utilization/assimilation, generation of precursor metabolites and energy, macromolecule modification and superpathways) of the must and wine microbiota also show significant changes. Our study proposes that changes in the abundance of microbial taxa and the metabolic processes they undergo during winemaking may improve Mencía’s organoleptic properties and productivity. © 2022 by the authors.es
dc.description.urihttps://www.mdpi.com/2311-5637/8/8/357
dc.identifier.citationFermentation, Volume 8, Issue 8, August 2022, Article number 357es
dc.identifier.doi10.3390/fermentation8080357
dc.identifier.issn2311-5637
dc.identifier.urihttps://repositorio.unab.cl/xmlui/handle/ria/53767
dc.language.isoenes
dc.publisherMDPIes
dc.rights.licenseCC BY 4.0 DEED Attribution 4.0 International
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/deed.en
dc.subject16S rRNAes
dc.subjectEarthwormses
dc.subjectITSes
dc.subjectMencíaes
dc.subjectMicrobiomees
dc.subjectOrganic fertilizeres
dc.titleIntegrated Fertilization with Bagasse Vermicompost Changes the Microbiome of Mencía Must and Winees
dc.typeArtículoes
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