000130349 001__ 130349
000130349 005__ 20240124152851.0
000130349 0247_ $$2doi$$a10.1016/j.lwt.2024.115769
000130349 0248_ $$2sideral$$a136570
000130349 037__ $$aART-2024-136570
000130349 041__ $$aeng
000130349 100__ $$aMartins, Viviana
000130349 245__ $$aCombined omics expose microbial niches of fungi and bacteria correlating with wine volatile profiles in Douro wine region
000130349 260__ $$c2024
000130349 5060_ $$aAccess copy available to the general public$$fUnrestricted
000130349 5203_ $$aWine microbial communities establish complex ecological ecosystems that modulate the formation of aroma compounds, but only a few studies sought for correlations between specific microorganisms and wine volatiles. The present study combined metabarcoding and metabolomics for identifying microbial niches of fungi and bacteria correlating with the volatile profiles of wines of 3 renowned cultivars of the emblematic Douro region. Three major microbial niches were identified throughout the spontaneous fermentation processes, and the Hanseniaspora-Saccharomyces succession timing was cultivar-dependent. The largest niche included Hanseniaspora, Aureobasidium, Alternaria, Rhodotorula, Sporobolomyces, Massilia, Bacillus, Staphylococcus and Cutibacterium, that positively correlated with 7 metabolites, namely, acetoin, isoamyl acetate, ethyl propanoate, c-3-hexenol, phenylethyl acetate and 4-ethylphenol. The fermentative yeasts S. cerevisiae, Torulaspora delbrueckii and Meyerozyma caribbica strongly correlated with γ-butyrolactone, t-whiskylactone, isoamyl alcohol, ethyl decanoate, ethyl isobutyrate, diethyl succinate, isovaleric acid, 4-ethylguaiacol and 4-propylguaiacol. Lachancea quebecensis clustered with several pathogenic fungi (Penicillium citrinum, Erysiphe necator, Sclerotinia sclerotiorum, Aspergillus, Mycosphaerella tassiana) and bacteria (Pseudomonas spp., Bacteroides acidifaciens, Pantoea, Stenotrophomonas and Enhydrobacter), correlating positively with various monoterpenols and norisoprenoids including linalool and β-ionone, besides with benzyl alcohol, diacetyl, isobutyl acetate, ethyl-vanillate and methyl vanillinate. Metabolite-microbiota correlations denoted cultivar specificities likely underlying regional aromatic signatures.
000130349 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttp://creativecommons.org/licenses/by/3.0/es/
000130349 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000130349 700__ $$0(orcid)0000-0002-0730-6606$$aLópez, Ricardo$$uUniversidad de Zaragoza
000130349 700__ $$aTeixeira, António
000130349 700__ $$aGerós, Hernâni
000130349 7102_ $$12009$$2750$$aUniversidad de Zaragoza$$bDpto. Química Analítica$$cÁrea Química Analítica
000130349 773__ $$g193 (2024), 115769$$pLebensm.-Wiss. Technol.$$tLWT-FOOD SCIENCE AND TECHNOLOGY$$x0023-6438
000130349 8564_ $$s10975766$$uhttps://zaguan.unizar.es/record/130349/files/texto_completo.pdf$$yVersión publicada
000130349 8564_ $$s2490374$$uhttps://zaguan.unizar.es/record/130349/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000130349 909CO $$ooai:zaguan.unizar.es:130349$$particulos$$pdriver
000130349 951__ $$a2024-01-24-15:04:49
000130349 980__ $$aARTICLE