Investigation by high-throughput sequencing methods of microbiota dynamics in spontaneous fermentation of Abruzzo (South Italy) wines

Spontaneous wine fermentation is a meaningful topic that cannot be disregarded among winemakers and consumers due to the peculiarity of the organoleptic profile that it confers to the wine. Nevertheless, in this process the activity of indigenous microorganisms might be a threat. We studied the evolution of the spontaneous fermentation process in a traditional Italian winery in order to understand the origin of spoilage microorganisms, and to characterize the peculiarity of the microbiota associated with spontaneous fermentation. Six Trebbiano and Montepulciano wine production chains were monitored by plate counts made by OIV methods and by Illumina MiSeq technique. Despite some compositional deficiencies, all grape musts were characterized by a highly concentrated microbial population. Non-Saccharomyces yeasts revealed an unexpected tolerance to ethanol, which has contributed to the evolution of alcoholic fermentation. Lactic bacteria were detectable from the very first steps of the winemaking process, with a prevalence of Leuconostoc spp. which is nowadays, rarely isolated in wine. The combination between culture-dependent and high-throughput sequencing (HTS) approaches allowed to estimate microbial diversity and growth dynamics in wine fermentations of different grape varieties and under different treatments; these results could be used by winemakers as a starting point to drive a more mindful, accurate and, controlled fermentation process and to set up the most suitable environmental conditions to enhance wine singularities