Bacterial community in the processing of wine during the regulated and spontaneous fermentation

47^th World Congress on Microbiology

September 10-11, 2018 | London, UK

Andrea Puskarova, Maria Buckova, Domenico Pangalloa, Zuzana Caplova and Terezia Cabicarova

Institute of Molecular Biology, Slovak Academy of Sciences, Dubravska cesta 21, 845 51 Bratislava, Slovakia
Department of Microbiology, Molecular Biology and Biotechnology, Food Research Institute, National Agricultural and Food Centre, Priemyselna 4, P. O. Box
25, 824 75, Bratislava 26, Slovakia

Scientific Tracks Abstracts: J Med Microb Diagn

Abstract :

Bacteria are part of the natural microbiota present in wine manufacturing. On one hand, bacteria can affect the final product, but they also have an important role in winemaking. For example, they reduce wine acidity and contribute to aroma and flavor development. This study deals with the identification of bacterial community during of wine production of the variety Rulandské biele (Pinot Blanc) in the Small Carpathian region. The aroma-active compounds of wine were analyzed too. Two different approaches were employed for the production of wine. In the first approach a yeast starter (Saccharomyces cerevisiae) was added, while the fermentation of the second approach was spontaneous carried out by autochthone microbiome. RNA was extracted from must, fermented must and young wine before filtration. The 16S rDNA-based next generation sequencing was performed by the Illumina MiSeq platform. The results displayed the dominant bacterial groups as well as the identification of bacterial contaminants. The acetic acid bacteria were detected in each sample, mainly Gluconobacter (from 8% to 34%). The RNA analysis was able to detect various bacteria (Enterobacteriaceae and Pseudomonas spp.) at significant levels. Aromaâ??active compounds were identified by gas chromatography-olfactometry in both young wines. The aroma profile of wine produced with the starter was different from the wine derived by spontaneous fermentation. Adding pure yeast culture (Saccharomyces cerevisiae) improved sensory and improved quality of wine.

Biography :

Andrea Puškárová graduated from the Faculty of Natural Scienties, Comenius University in Bratislava (Slovak Republic). She obtained the PhD. in microbiology. Since 2000 she is scientific researcher of the Institute of Molecular Biology, Slovak Academy of Sciences. She is a member of the Laboratory of Environmental and Food Microbiology. The research activities is focused on the study of the microbial communities responsible for the deterioration of our cultural heritage and quality of traditional Slovak food (cheese, sheep cheese, Slovak wine). During her carrier she participated in different National and International scientific projects. She is co-authors of 29 scientific CC publications.

E-mail: andrea.puskarova@savba.sk