Wine metagenome
Ontology highlight
ABSTRACT:
PROVIDER: PRJNA673316 | ENA |
REPOSITORIES: ENA
Dataset's files
| Action | DRS | |||
|---|---|---|---|---|
| SRR12989100.fastq.gz | Fastqsanger.gz | |||
| SRR12989200.fastq.gz | Fastqsanger.gz | |||
| SRR12989101.fastq.gz | Fastqsanger.gz | |||
| SRR12989201.fastq.gz | Fastqsanger.gz | |||
| SRR12989102.fastq.gz | Fastqsanger.gz |
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Project description:Samples of spontaneous fermentation of Cabernet Sauvignon wines
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Project description:Saccharomyces cerevisiae (SC) is the main driver of alcoholic fermentation however for aroma and flavour formation in wine non-Saccharomyces species can have a powerful effect. This study aimed to compare untargeted volatile compound profiles from SPME-GCxGC-TOF-MS and sensory analysis data of Sauvignon blanc wine inoculated with six different non-Saccharomyces yeasts followed by SC. Torulaspora delbrueckii (TD), Lachancea thermotolerans (LT), Pichia kluyveri (PK) and Metschnikowia pulcherrima (MP) where commercial starter strains, while Candida zemplinina (CZ) and Kazachstania aerobia (KA), were isolated from wine grape environments. Each fermentation produced a distinct profile both sensorially and chemically. SC and CZ were the most distinct in both of these cases. SC had guava, grapefruit, banana, and pineapple aromas while CZ was driven by fermented apple, dried peach/apricot, and stewed fruit as well as sour flavor. Chemically over 300 unique features were identified as significantly different across the fermentations. SC had the highest number of esters in the highest relative concentration but all the yeasts had distinct ester profiles. CZ displayed the highest number of terpenes in high concentration but also produced a large amount of acetic acid. KA was high in ethyl acetate. TD had fewer esters but three distinctly higher thiol compounds. LT showed a relatively high number of increased acetate esters and certain terpenes. PK had some off odor compounds while the MP had high levels of different methyl butyl-, methyl propyl-, and phenethyl esters. Overall, this study gives a more detailed profile of these yeasts than anything previously reported.
2015-08-19 | MTBLS212 | MetaboLights
Project description:In this study, seventeen white wines including Chardonnays, Viogniers, Pinot gris, Rieslings and Sauvignon blancs (which were part of a M.S. study in the Viticulture & Enology Department on white wine mouthfeel properties), were analyzed by GC-TOF. Additionally, chemical data obtained will be mined with the sensory data collected to further investigate the chemical basis for mouthfeel properties in wine.
2013-02-21 | ST000006 | MetabolomicsWorkbench
Project description:<p>A set of 917 wines of Czech origin registered in a national competition were analysed using nuclear magnetic resonance spectroscopy (NMR) with the aim to build and evaluate multivariate statistical models and machine learning methods for the classification of type (5 types), variety (13 varieties) and location (4 locations) based on 1H NMR spectra. The predictive models afforded more than 93% of correctness for classification of dry and medium dry, medium, sweet white wines and dry red wines. The trained Random Forest (RF) method is able to classify Pinot noir with 96% of correctness, Blaufränkisch 96%, Riesling 92%, Cabernet Sauvignon 77%, Chardonnay 76%, Gewürtztraminer 60%, Hibernal 60%, Grüner Veltliner 52%, Pinot gris 48%, Sauvignon Blanc 45%, Pálava 40%. Pinot blanc and Chardonnay are varieties, which are often misplaced and were discriminated with 71% of correctness. Chemometrics represents prospective tool to predict important features in wine, potentially important in quality assessment and fraud detection.</p>
2020-08-28 | MTBLS1677 | MetaboLights
Project description:Transcriptional changes occurring at the graft interface of auto- (Cabernet Sauvignon/ Cabernet Sauvignon) and hetero-grafted (Cabernet Sauvignon/ Riparia Gloire de Montpellier and Cabernet Sauvignon /1103 Paulsen) grapevine. Gene expression profiling was done using the Nimblegen whole genome array with 3 biological replicates of 15 pooled graft interfaces harvested 3, 7, 14 and 28 d after grafting.
2014-04-09 | E-MTAB-1610 | biostudies-arrayexpress
Project description:Effect of aeration on yeast community structure and volatile composition in uninoculated Chardonnay wines
| PRJNA727920 | ENA
Project description:Background: The composition of grapevine berry at harvest is a major determinant of wine quality. Optimal oenological maturity of berries is characterized by a high sugar/acidity ratio, high anthocyanin content in the skin, and low astringency. However, harvest time is still mostly determined empirically, based on crude biochemical composition and berry tasting. In this context, it is interesting to identify genes that are expressed/repressed specifically at the late stages of ripening and which may be used as indicators of maturity. Results: Whole bunches and berries sorted by density were collected in vineyard on Chardonnay (white cultivar) grapevines for two consecutive years at three stages of ripening (7-days before harvest (TH-7),harvest (TH), and 10-days after harvest (TH+10)). Microvinification and sensory analysis indicate that the quality of the wines made from the whole bunches collected at TH-7, TH and TH+10 differed, TH providing the highest quality wines. In parallel, gene expression was studied with Qiagen/Operon microarrays using two types of samples, i.e. whole bunches and berries sorted by density. Only 12 genes were consistently up- or down-regulated in whole bunches and density sorted berries for the two years studied in Chardonnay. 52 genes were differentially expressed between the TH-7 and TH samples. In order to determine whether these genes followed a similar pattern of expression during the late stagesof berry ripening in a red cultivar, nine genes were selected for RT-PCR analysis with Cabernet Sauvignon grown under two different temperature regimes affecting the precocity of ripening. The expression profiles and their relationship to ripening were confirmed in Cabernet Sauvignon for seven genes, encoding a carotenoid cleavage dioxygenase, a galactinol synthase, a late embryogenesis abundant protein, a dirigent-like protein, a histidine kinase receptor, avalencene synthase and a putative S-adenosyl-L-methionine:salicylic acid carboxyl methyltransferase. Conclusions: This set of up- and down-regulated genes characterize the late stages of berry ripening in the two cultivars studied, and are indirectly linked to wine quality. They might be used directly or indirectly to design immunological, biochemical or molecular tools aimed at the determination of optimal ripening in these cultivars.
2011-11-08 | E-MTAB-481 | biostudies-arrayexpress
Project description:To obtain an interpretation from the view of transcriptome on distinct metabolite accumulation between ecologically different regions in China, next-generation sequencing technology was performed on E-L 31, 35 and 38 stages of Cabernet Sauvignon grape berries from Changli (CL, eastern) and Gaotai (GT, western). The transcript abundance of epoxycarotenoid dioxygenase and xanthoxin dehydrogenase required for ABA biosynthesis was significantly higher in the GT berries at E-L 35 and 38 stages compared with the CL berries, which may explain the relatively short maturation period of berries in the western region. Some genes required for carbohydrate metabolism, such as hexose transporter, L-idonate dehydrogenase and phosphoenolpyruvate carboxylase, were significantly up-regulated in the CL berries in relative to the GT berries, which positively correlated with the sugar and organic acid accumulations. Pathway enrichment analysis of differentially expressed genes revealed that the CL berries had higher levels of phenylpropanoid biosynthesis at E-L 38 stage than the GT berries, which may relate to the quick fading of the GT wines because of weak co-pigmentation. cDNA libraries generated from three developmental stages (E-L 31, 35 and 38) of Cabernet Sauvignon grape berries from Changli (CL, eastern) and Gaotai (GT, western) in China were sequenced using Illumina HiSeq 2000.
2014-11-21 | E-GEOD-63512 | biostudies-arrayexpress
Project description:The yeast Dekkera bruxellensis is as ethanol tolerant as Saccharomyces cerevisiae and may be found in bottled wine. It causes the spoilage of wine, beer, cider and soft drinks. In wines, the metabolic products responsible for spoilage by Dekkera bruxellensis are mainly volatile phenols. These chemical compounds are responsible for the taints described as ‘‘medicinal’’ in white wines (due to vinyl phenols) and as ‘‘leather’’, ‘‘horse sweat’’ and ‘‘stable’’ in red wines (due to ethyl phenols mainly 4-ethylphenol). Apart from the negative aroma nuances imparted by these yeasts, positive aromas such as ‘smoky’, ‘spicy’ and ‘toffee’ are also cited. Our goal was to identify the impact that the wine spoilage yeast Dekkera bruxellensis has on fermenting S. cerevisiae cells, especially on its gene expression level. To this end we co-inoculated both yeast species at the start of fermentation in a synthetic wine must, using S. cerevisiae-only fermentations without Dekkera bruxellensis as a control. All fermentations were employed in special membrane reactors (1.2 um pore size cut-off) physically separating Dekkera bruxellensis from wine yeast S. cerevisiae. Biomass separation with this membrane was done to abolish the possibility of hybridizing also D. bruxellensis probes on Agilent V2 (8x15K format) G4813 DNA microarrays designed just for S. cerevisiae ORF targets. The 1.2 um pore membrane separating both yeasts allowed the exchange of ethanol, metabolites and sugars during the fermentation.
2012-06-13 | GSE38582 | GEO
Project description:Shoot tips of Cabernet Sauvignon were exposed to chilling, salinity or dehydration (PEG) for short durations.
2010-08-09 | PRD000218 | Pride