We specifically explored community variation relating to three points: (i) how microbial communities vary by vineyard (ii) how community biodiversity changes during alcoholic fermentation and (iii) how microbial community varies between musts that successfully complete alcoholic fermentation and those that become ‘stuck’ in the process. We combined the high-throughput sequencing (HTS) tools of metabarcoding and metagenomics, to characterize how microbial communities of Riesling musts sampled at four different vineyards, and their subsequent spontaneously fermented derivatives, vary. 6University Museum, Norwegian University of Science and Technology, Trondheim, NorwayĪlthough there is an extensive tradition of research into the microbes that underlie the winemaking process, much remains to be learnt.

4Systems Bioinformatics, Faculty of Science, Vrije Universiteit Amsterdam, Amsterdam, Netherlands.3Section for Evolutionary Genomics, Natural History Museum of Denmark, University of Copenhagen, Copenhagen, Denmark.2Department of Chemistry, University of Kaiserslautern, Kaiserslautern, Germany.1Institute for Viticulture and Oenology, Dienstleistungszentrum Ländlicher Raum Rheinpfalz, Neustadt an der Weinstraße, Germany.Kimmo Sirén 1,2†, Sarah Siu Tze Mak 3†, Chrats Melkonian 4, Christian Carøe 3, Jan Hendrik Swiegers 5, Douwe Molenaar 4, Ulrich Fischer 1 and M.

Inkscape review 2013 red wine