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

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Welcome
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3. 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

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

5. 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

6. 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