The Microbes of Wine Quality

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Presentation transcript:

The Microbes of Wine Quality Department of Viticulture and Enology The Microbes of Wine Quality Wine Flavor 101 January 13, 2016 UC Davis

Network: ucd-guest Follow Instructions to Set Up UCD account Welcome Network: ucd-guest Follow Instructions to Set Up UCD account

Introduction to Program Microbes underpin wine quality: Agents of fermentation Producers of aroma and flavor-impact compounds Modifiers of grape aroma and flavor-impact compounds Spoilers of wine properties Sensorial Visual Color Clarity

Understanding Biota Present Traditional plating and microscopic observation DNA sequencing methods to identify sub- populations Present/absent Quantitative Metagenome sequencing

Understanding impact of Biota Individual contributions to wine properties Impact of community on individual contributions Synergistic Competition Inhibition Modification of activities Metabolic capacity of community vs. individual members

Manipulation of Biota In the Vineyard In the winery Location adjacencies Timing of harvest Cluster bioloads In the winery Inoculation practices Production practices SO2 or other antimicrobial Nutrient additions Temperature and pH Oxygen exposure Sanitation practices