Microbiota linked to vineyards and winemaking has emerged as a key factor in defining terroir, giving rise to the concept of microbial terroir. This idea suggests that microbial communities, especially yeasts, may influence wine typicity over time. However, the extent to which these communities shape wine characteristics tied to a specific region or winery remains debated. This study examined yeast species and strains in 16 spontaneous fermentations (8 in 2022, 8 in 2023) at the same winery, using grapes from four vineyards and two winemaking conditions. A total of 1,036 yeast colonies were identified at species and strain levels. Among them, 222 Saccharomyces cerevisiae colonies were grouped into 37 native strains and three previously used commercial strains. The most abundant non-Saccharomyces yeasts were Metchnikowia pulcherrima (161 isolates, 15 strains) and Lachancea thermotolerans (138 isolates, 21 strains). Less common species included Starmerella bacillaris (34 isolates, 15 strains), Kazachstania servazzi (10 isolates, 1 strain), and Hanseniaspora vineae (20 isolates, 2 strains). Yeast biodiversity varied by vineyard and winemaking conditions. Differences between vintages suggest that annual climate variation significantly affects yeast diversity. No non-Saccharomyces strains were consistently found across fermentations and vintages, indicating the absence of stable terroir-associated strains. Although some Saccharomyces cerevisiae clones recurred, most were specific to a vintage, vineyard, or fermentation type, and thus cannot be considered responsible for a repeatable microbial signature in the wines produced.

• PMID: 41478694
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Journal Article

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Benito-Castellanos A, Larreina B, Calvo de La Banda MT, Ojeda S, González-Arenzana L, Gutiérrez AR

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