Wild microbial communities shaping the spontaneous fermentation of biodynamic Malbec wine

Autores
Paolinelli, Marcos; Martinez, Laura Elizabeth; Brond, Victoria; García, Ricardo; Sari, Santiago Eduardo; Catania, Anibal Alejandro; Uliarte, Ernesto Martin; Lerena, María Cecilia; Chimeno, Selva Valeria; Garcia Lampasona, Sandra Claudia; Combina, Mariana; Mercado, Laura Analia
Año de publicación
2026
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Prior to the industrialisation of winemaking, spontaneous fermentation was the only option available to wineries, relying exclusively on native micro-organisms from the vineyard due to the absence of commercial inoculants. While nowadays inoculation is a practical choice for industrial-scale producers, small wineries aiming to craft distinctive wines can benefit from the complexity and uniqueness of spontaneous fermentation. However, the unpredictable interactions among the diverse community of bacteria and fungi during fermentation pose significant challenges. Understanding these microbial interactions is essential for making informed winemaking decisions. In this study, we analysed the microbiome, physicochemical, and sensorial profiles of Malbec wines produced from biodynamic vineyard plots subjected to different management practices, including organic amendment incorporation and hail net placement, over three seasons. Our results revealed significant heterogeneity between individual fermentations, with no clear effects of vineyard treatments on the final wine profiles. Notably, metabarcoding analysis revealed a remarkable persistence of DNA signatures from the native fungal consortium; specifically, Hanseniaspora nectarophila and Hanseniaspora guilliermondii remained detectable until 75 % of alcoholic fermentation (AF). Along with Saccharomyces cerevisiae, Schizosaccharomyces japonicus, and Metschnikowia pulcherrima, these taxonomic signals were consistent throughout the vintages, though the latter two were more sensitive to seasonal climate variations. These findings underscore the critical role of locally adapted consortia in shaping the unique expression of wines.
EEA Mendoza
Fil: Paolinelli, Marcos. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Brond, Victoria. Finca Von Wigstein; Argentina
Fil: García, Ricardo. Finca Von Wigstein; Argentina
Fil: Sari, Santiago. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina
Fil: Catania, Aníbal. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina
Fil: Uliarte, Martin. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina
Fil: Lerena, María Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Chimeno, Selva Valeria. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina
Fil: García Lampasona, Sandra. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina
Fil: Combina, Mariana. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina
Fil: Combina, Mariana. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Mercado, Laura Analía. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina
Fil: Mercado, Laura Analía. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias; Argentina
Fil: Martínez, Laura. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina
Fil: García Lampasona, Sandra. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias, Mendoza; Argentina
Fil: Paolinelli, Marcos. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina
Fuente
OENO One 60 (1) : 9441. (2026)
Materia
Fermentación
Levadura
Vinos
Agricultura Biodinámica
Viticultura
Microorganismos
Fermentation
Yeasts
Wines
Biodynamic Agriculture
Viticulture
Microorganisms
Malbec
Nivel de accesibilidad
acceso abierto
Condiciones de uso
http://creativecommons.org/licenses/by-nc-sa/4.0/
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/25368
Acceder
id INTADig_40c7226d47b18923ce815ac1e93a112c
oai_identifier_str oai:localhost:20.500.12123/25368
network_acronym_str INTADig
repository_id_str l
network_name_str INTA Digital (INTA)
spelling Wild microbial communities shaping the spontaneous fermentation of biodynamic Malbec winePaolinelli, MarcosMartinez, Laura ElizabethBrond, VictoriaGarcía, RicardoSari, Santiago EduardoCatania, Anibal AlejandroUliarte, Ernesto MartinLerena, María CeciliaChimeno, Selva ValeriaGarcia Lampasona, Sandra ClaudiaCombina, MarianaMercado, Laura AnaliaFermentaciónLevaduraVinosAgricultura BiodinámicaViticulturaMicroorganismosFermentationYeastsWinesBiodynamic AgricultureViticultureMicroorganismsMalbecPrior to the industrialisation of winemaking, spontaneous fermentation was the only option available to wineries, relying exclusively on native micro-organisms from the vineyard due to the absence of commercial inoculants. While nowadays inoculation is a practical choice for industrial-scale producers, small wineries aiming to craft distinctive wines can benefit from the complexity and uniqueness of spontaneous fermentation. However, the unpredictable interactions among the diverse community of bacteria and fungi during fermentation pose significant challenges. Understanding these microbial interactions is essential for making informed winemaking decisions. In this study, we analysed the microbiome, physicochemical, and sensorial profiles of Malbec wines produced from biodynamic vineyard plots subjected to different management practices, including organic amendment incorporation and hail net placement, over three seasons. Our results revealed significant heterogeneity between individual fermentations, with no clear effects of vineyard treatments on the final wine profiles. Notably, metabarcoding analysis revealed a remarkable persistence of DNA signatures from the native fungal consortium; specifically, Hanseniaspora nectarophila and Hanseniaspora guilliermondii remained detectable until 75 % of alcoholic fermentation (AF). Along with Saccharomyces cerevisiae, Schizosaccharomyces japonicus, and Metschnikowia pulcherrima, these taxonomic signals were consistent throughout the vintages, though the latter two were more sensitive to seasonal climate variations. These findings underscore the critical role of locally adapted consortia in shaping the unique expression of wines.EEA MendozaFil: Paolinelli, Marcos. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Brond, Victoria. Finca Von Wigstein; ArgentinaFil: García, Ricardo. Finca Von Wigstein; ArgentinaFil: Sari, Santiago. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; ArgentinaFil: Catania, Aníbal. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; ArgentinaFil: Uliarte, Martin. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; ArgentinaFil: Lerena, María Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Chimeno, Selva Valeria. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; ArgentinaFil: García Lampasona, Sandra. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; ArgentinaFil: Combina, Mariana. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; ArgentinaFil: Combina, Mariana. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Mercado, Laura Analía. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; ArgentinaFil: Mercado, Laura Analía. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias; ArgentinaFil: Martínez, Laura. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; ArgentinaFil: García Lampasona, Sandra. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias, Mendoza; ArgentinaFil: Paolinelli, Marcos. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; ArgentinaInternational Viticulture and Enology Society2026-03-06T10:05:45Z2026-03-06T10:05:45Z2026-02info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttp://hdl.handle.net/20.500.12123/25368https://oeno-one.eu/article/view/94412494-1271https://doi.org/10.20870/oeno-one.2026.60.1.9441OENO One 60 (1) : 9441. (2026)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by-nc-sa/4.0/Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)2026-03-26T11:25:29Zoai:localhost:20.500.12123/25368instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2026-03-26 11:25:30.259INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
dc.title.none.fl_str_mv Wild microbial communities shaping the spontaneous fermentation of biodynamic Malbec wine
title Wild microbial communities shaping the spontaneous fermentation of biodynamic Malbec wine
spellingShingle Wild microbial communities shaping the spontaneous fermentation of biodynamic Malbec wine
Paolinelli, Marcos
Fermentación
Levadura
Vinos
Agricultura Biodinámica
Viticultura
Microorganismos
Fermentation
Yeasts
Wines
Biodynamic Agriculture
Viticulture
Microorganisms
Malbec
title_short Wild microbial communities shaping the spontaneous fermentation of biodynamic Malbec wine
title_full Wild microbial communities shaping the spontaneous fermentation of biodynamic Malbec wine
title_fullStr Wild microbial communities shaping the spontaneous fermentation of biodynamic Malbec wine
title_full_unstemmed Wild microbial communities shaping the spontaneous fermentation of biodynamic Malbec wine
title_sort Wild microbial communities shaping the spontaneous fermentation of biodynamic Malbec wine
dc.creator.none.fl_str_mv Paolinelli, Marcos
Martinez, Laura Elizabeth
Brond, Victoria
García, Ricardo
Sari, Santiago Eduardo
Catania, Anibal Alejandro
Uliarte, Ernesto Martin
Lerena, María Cecilia
Chimeno, Selva Valeria
Garcia Lampasona, Sandra Claudia
Combina, Mariana
Mercado, Laura Analia
author Paolinelli, Marcos
author_facet Paolinelli, Marcos
Martinez, Laura Elizabeth
Brond, Victoria
García, Ricardo
Sari, Santiago Eduardo
Catania, Anibal Alejandro
Uliarte, Ernesto Martin
Lerena, María Cecilia
Chimeno, Selva Valeria
Garcia Lampasona, Sandra Claudia
Combina, Mariana
Mercado, Laura Analia
author_role author
author2 Martinez, Laura Elizabeth
Brond, Victoria
García, Ricardo
Sari, Santiago Eduardo
Catania, Anibal Alejandro
Uliarte, Ernesto Martin
Lerena, María Cecilia
Chimeno, Selva Valeria
Garcia Lampasona, Sandra Claudia
Combina, Mariana
Mercado, Laura Analia
author2_role author
author
author
author
author
author
author
author
author
author
author
dc.subject.none.fl_str_mv Fermentación
Levadura
Vinos
Agricultura Biodinámica
Viticultura
Microorganismos
Fermentation
Yeasts
Wines
Biodynamic Agriculture
Viticulture
Microorganisms
Malbec
topic Fermentación
Levadura
Vinos
Agricultura Biodinámica
Viticultura
Microorganismos
Fermentation
Yeasts
Wines
Biodynamic Agriculture
Viticulture
Microorganisms
Malbec
dc.description.none.fl_txt_mv Prior to the industrialisation of winemaking, spontaneous fermentation was the only option available to wineries, relying exclusively on native micro-organisms from the vineyard due to the absence of commercial inoculants. While nowadays inoculation is a practical choice for industrial-scale producers, small wineries aiming to craft distinctive wines can benefit from the complexity and uniqueness of spontaneous fermentation. However, the unpredictable interactions among the diverse community of bacteria and fungi during fermentation pose significant challenges. Understanding these microbial interactions is essential for making informed winemaking decisions. In this study, we analysed the microbiome, physicochemical, and sensorial profiles of Malbec wines produced from biodynamic vineyard plots subjected to different management practices, including organic amendment incorporation and hail net placement, over three seasons. Our results revealed significant heterogeneity between individual fermentations, with no clear effects of vineyard treatments on the final wine profiles. Notably, metabarcoding analysis revealed a remarkable persistence of DNA signatures from the native fungal consortium; specifically, Hanseniaspora nectarophila and Hanseniaspora guilliermondii remained detectable until 75 % of alcoholic fermentation (AF). Along with Saccharomyces cerevisiae, Schizosaccharomyces japonicus, and Metschnikowia pulcherrima, these taxonomic signals were consistent throughout the vintages, though the latter two were more sensitive to seasonal climate variations. These findings underscore the critical role of locally adapted consortia in shaping the unique expression of wines.
EEA Mendoza
Fil: Paolinelli, Marcos. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Brond, Victoria. Finca Von Wigstein; Argentina
Fil: García, Ricardo. Finca Von Wigstein; Argentina
Fil: Sari, Santiago. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina
Fil: Catania, Aníbal. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina
Fil: Uliarte, Martin. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina
Fil: Lerena, María Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Chimeno, Selva Valeria. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina
Fil: García Lampasona, Sandra. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina
Fil: Combina, Mariana. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina
Fil: Combina, Mariana. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Mercado, Laura Analía. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina
Fil: Mercado, Laura Analía. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias; Argentina
Fil: Martínez, Laura. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina
Fil: García Lampasona, Sandra. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias, Mendoza; Argentina
Fil: Paolinelli, Marcos. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina
description Prior to the industrialisation of winemaking, spontaneous fermentation was the only option available to wineries, relying exclusively on native micro-organisms from the vineyard due to the absence of commercial inoculants. While nowadays inoculation is a practical choice for industrial-scale producers, small wineries aiming to craft distinctive wines can benefit from the complexity and uniqueness of spontaneous fermentation. However, the unpredictable interactions among the diverse community of bacteria and fungi during fermentation pose significant challenges. Understanding these microbial interactions is essential for making informed winemaking decisions. In this study, we analysed the microbiome, physicochemical, and sensorial profiles of Malbec wines produced from biodynamic vineyard plots subjected to different management practices, including organic amendment incorporation and hail net placement, over three seasons. Our results revealed significant heterogeneity between individual fermentations, with no clear effects of vineyard treatments on the final wine profiles. Notably, metabarcoding analysis revealed a remarkable persistence of DNA signatures from the native fungal consortium; specifically, Hanseniaspora nectarophila and Hanseniaspora guilliermondii remained detectable until 75 % of alcoholic fermentation (AF). Along with Saccharomyces cerevisiae, Schizosaccharomyces japonicus, and Metschnikowia pulcherrima, these taxonomic signals were consistent throughout the vintages, though the latter two were more sensitive to seasonal climate variations. These findings underscore the critical role of locally adapted consortia in shaping the unique expression of wines.
publishDate 2026
dc.date.none.fl_str_mv 2026-03-06T10:05:45Z
2026-03-06T10:05:45Z
2026-02
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/20.500.12123/25368
https://oeno-one.eu/article/view/9441
2494-1271
https://doi.org/10.20870/oeno-one.2026.60.1.9441
url http://hdl.handle.net/20.500.12123/25368
https://oeno-one.eu/article/view/9441
https://doi.org/10.20870/oeno-one.2026.60.1.9441
identifier_str_mv 2494-1271
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
eu_rights_str_mv openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv International Viticulture and Enology Society
publisher.none.fl_str_mv International Viticulture and Enology Society
dc.source.none.fl_str_mv OENO One 60 (1) : 9441. (2026)
reponame:INTA Digital (INTA)
instname:Instituto Nacional de Tecnología Agropecuaria
reponame_str INTA Digital (INTA)
collection INTA Digital (INTA)
instname_str Instituto Nacional de Tecnología Agropecuaria
repository.name.fl_str_mv INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuaria
repository.mail.fl_str_mv tripaldi.nicolas@inta.gob.ar
_version_ 1860737590868574208
score 12.977003

Publicaciones similares