Defining and exploiting the indigenous microflora of grapes
Background

Microorganisms isolated from 2018 winery samples. Photo: K. Sumby
Uninoculated fermentations that use resident grape and wine microflora have seen a dramatic resurgence in winemaking. Previously, fear of spoilage saw resident microbes suppressed by addition of a selected strain and SO2, but now these resident non-Saccharomyces yeasts are being encouraged. The spoilage risk remains, but the reward is an increased flavour complexity arising from extensive competition for and sharing of metabolites and cell-cell interactions. Distinct local populations or ‘microbial terroirs’ have been demonstrated in recent work (e.g Knight et al 2015).
This project will use the unique resource of a single block of many grape varieties on the same soil, encountering the same climatic conditions, to define the impact of grape variety only on microbial terroir. Different varieties, phenology, skin thicknesses, grape and bunch architecture, attractiveness to animal and insect pests, etc are expected to lead to different microbial populations.
Objectives/aims
The project seeks to identify novel yeast and lactic acid bacteria (for use as pure cultures) and an understanding of vine and grape attributes that favour particular species. Knowledge gained about the grape population that inoculates the fermentation will help winemakers better steer the microbes and fermentation to a desired outcome.
Project leader
Research Associates
Students
Other investigators

Mrs
Kim Chalmers
Chalmers Wines
ON THIS PAGE
Latest News

Meet Isara Vongluanngam – PhD student in the ARC TC IWP
Could you tell us a bit about yourself and your academic background? Hello, I am Isara Vongluanngam from Bangkok, Thailand. My education background is in Food Technology, (Chulalongkorn University, Thailand). During my study there, I had an internship opportunity at...

Immersion workshop in the Coonawarra wine region
By Yanina Giordano and Natalia Caliani With a unique emphasis on innovation, world-class research training and the development of critical outputs for the wine industry, the Australian Research Council Training Centre for Innovative Wine Production (ARC TC IWP) offers...

A Feel(d) Good Report
By Claire Armstrong I carried out fieldwork experiments over the 2020 and 2021 vintages and enjoyed the whole experience thoroughly. I’m not going to glamourise fieldwork because let’s be honest, driving more than 800 kms a week, waking up before sunrise, working...