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Franco GC, Leiva J, Nand S, Lee DM, Hajkowski M, Dick K, Withers B, Soto L, Mingoa BR, Acholonu M, Hutchins A, Neely L, Anand A. Soil Microbial Communities and Wine Terroir: Research Gaps and Data Needs. Foods 2024; 13:2475. [PMID: 39200402 PMCID: PMC11354026 DOI: 10.3390/foods13162475] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2024] [Revised: 08/01/2024] [Accepted: 08/01/2024] [Indexed: 09/02/2024] Open
Abstract
Microbes found in soil can have a significant impact on the taste and quality of wine, also referred to as wine terroir. To date, wine terroir has been thought to be associated with the physical and chemical characteristics of the soil. However, there is a fragmented understanding of the contribution of vineyard soil microbes to wine terroir. Additionally, vineyards can play an important role in carbon sequestration since the promotion of healthy soil and microbial communities directly impacts greenhouse gas emissions in the atmosphere. We review 24 studies that explore the role of soil microbial communities in vineyards and their influence on grapevine health, grape composition, and wine quality. Studies spanning 2015 to 2018 laid a foundation by exploring soil microbial biogeography in vineyards, vineyard management effects, and the reservoir function of soil microbes for grape-associated microbiota. On the other hand, studies spanning 2019 to 2023 appear to have a more specific and targeted approach, delving into the relationships between soil microbes and grape metabolites, the microbial distribution at different soil depths, and microbial influences on wine flavor and composition. Next, we identify research gaps and make recommendations for future work. Specifically, most of the studies utilize targeted sequencing (16S, 26S, ITS), which only reveals community composition. Utilizing high-throughput omics approaches such as shotgun sequencing (to infer function) and transcriptomics (for actual function) is vital to determining the specific mechanisms by which soil microbes influence grape chemistry. Going forward, understanding the long-term effects of vineyard management practices and climate change on soil microbiology, grapevine trunk diseases, and the role of bacteriophages in vineyard soil and wine-making would be a fruitful investigation. Overall, the studies presented shed light on the importance of soil microbiomes and their interactions with grapevines in shaping wine production. However, there are still many aspects of this complex ecosystem that require further exploration and understanding to support sustainable viticulture and enhance wine quality.
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Affiliation(s)
- Gabriela Crystal Franco
- Department of Biology, College of Science and Engineering, San Francisco State University, 1600 Holloway Avenue, San Francisco, CA 94132, USA; (G.C.F.); (J.L.); (S.N.); (D.M.L.); (M.H.); (K.D.); (B.W.); (L.S.); (B.-R.M.); (M.A.)
| | - Jasmine Leiva
- Department of Biology, College of Science and Engineering, San Francisco State University, 1600 Holloway Avenue, San Francisco, CA 94132, USA; (G.C.F.); (J.L.); (S.N.); (D.M.L.); (M.H.); (K.D.); (B.W.); (L.S.); (B.-R.M.); (M.A.)
| | - Sanjiev Nand
- Department of Biology, College of Science and Engineering, San Francisco State University, 1600 Holloway Avenue, San Francisco, CA 94132, USA; (G.C.F.); (J.L.); (S.N.); (D.M.L.); (M.H.); (K.D.); (B.W.); (L.S.); (B.-R.M.); (M.A.)
| | - Danica Marvi Lee
- Department of Biology, College of Science and Engineering, San Francisco State University, 1600 Holloway Avenue, San Francisco, CA 94132, USA; (G.C.F.); (J.L.); (S.N.); (D.M.L.); (M.H.); (K.D.); (B.W.); (L.S.); (B.-R.M.); (M.A.)
| | - Michael Hajkowski
- Department of Biology, College of Science and Engineering, San Francisco State University, 1600 Holloway Avenue, San Francisco, CA 94132, USA; (G.C.F.); (J.L.); (S.N.); (D.M.L.); (M.H.); (K.D.); (B.W.); (L.S.); (B.-R.M.); (M.A.)
| | - Katherine Dick
- Department of Biology, College of Science and Engineering, San Francisco State University, 1600 Holloway Avenue, San Francisco, CA 94132, USA; (G.C.F.); (J.L.); (S.N.); (D.M.L.); (M.H.); (K.D.); (B.W.); (L.S.); (B.-R.M.); (M.A.)
| | - Brennan Withers
- Department of Biology, College of Science and Engineering, San Francisco State University, 1600 Holloway Avenue, San Francisco, CA 94132, USA; (G.C.F.); (J.L.); (S.N.); (D.M.L.); (M.H.); (K.D.); (B.W.); (L.S.); (B.-R.M.); (M.A.)
| | - LuzMaria Soto
- Department of Biology, College of Science and Engineering, San Francisco State University, 1600 Holloway Avenue, San Francisco, CA 94132, USA; (G.C.F.); (J.L.); (S.N.); (D.M.L.); (M.H.); (K.D.); (B.W.); (L.S.); (B.-R.M.); (M.A.)
| | - Benjamin-Rafael Mingoa
- Department of Biology, College of Science and Engineering, San Francisco State University, 1600 Holloway Avenue, San Francisco, CA 94132, USA; (G.C.F.); (J.L.); (S.N.); (D.M.L.); (M.H.); (K.D.); (B.W.); (L.S.); (B.-R.M.); (M.A.)
| | - Michael Acholonu
- Department of Biology, College of Science and Engineering, San Francisco State University, 1600 Holloway Avenue, San Francisco, CA 94132, USA; (G.C.F.); (J.L.); (S.N.); (D.M.L.); (M.H.); (K.D.); (B.W.); (L.S.); (B.-R.M.); (M.A.)
| | - Amari Hutchins
- Department of Biology, Howard University, 2400 6th St NW, Washington, DC 20059, USA;
| | - Lucy Neely
- Neely Winery, Spring Ridge Vineyard, 555 Portola Road, Portola Valley, CA 94028, USA;
| | - Archana Anand
- Department of Biology, College of Science and Engineering, San Francisco State University, 1600 Holloway Avenue, San Francisco, CA 94132, USA; (G.C.F.); (J.L.); (S.N.); (D.M.L.); (M.H.); (K.D.); (B.W.); (L.S.); (B.-R.M.); (M.A.)
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Zhang Z, Li Y, Zhao S, Qie M, Bai L, Gao Z, Liang K, Zhao Y. Rapid analysis technologies with chemometrics for food authenticity field: A review. Curr Res Food Sci 2024; 8:100676. [PMID: 38303999 PMCID: PMC10830540 DOI: 10.1016/j.crfs.2024.100676] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2023] [Revised: 12/15/2023] [Accepted: 01/07/2024] [Indexed: 02/03/2024] Open
Abstract
In recent years, the problem of food adulteration has become increasingly rampant, seriously hindering the development of food production, consumption, and management. The common analytical methods used to determine food authenticity present challenges, such as complicated analysis processes and time-consuming procedures, necessitating the development of rapid, efficient analysis technology for food authentication. Spectroscopic techniques, ambient ionization mass spectrometry (AIMS), electronic sensors, and DNA-based technology have gradually been applied for food authentication due to advantages such as rapid analysis and simple operation. This paper summarizes the current research on rapid food authenticity analysis technology from three perspectives, including breeds or species determination, quality fraud detection, and geographical origin identification, and introduces chemometrics method adapted to rapid analysis techniques. It aims to promote the development of rapid analysis technology in the food authenticity field.
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Affiliation(s)
- Zixuan Zhang
- Institute of Food and Nutrition Development, Ministry of Agriculture and Rural Affairs, Beijing, China
- Institute of Quality Standard & Testing Technology for Agro-Products, Key Laboratory of Agro-Product Quality and Safety, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Yalan Li
- Institute of Quality Standard & Testing Technology for Agro-Products, Key Laboratory of Agro-Product Quality and Safety, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Shanshan Zhao
- Institute of Quality Standard & Testing Technology for Agro-Products, Key Laboratory of Agro-Product Quality and Safety, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Mengjie Qie
- Institute of Quality Standard & Testing Technology for Agro-Products, Key Laboratory of Agro-Product Quality and Safety, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Lu Bai
- Institute of Food and Nutrition Development, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Zhiwei Gao
- Hangzhou Nutritome Biotech Co., Ltd., Hangzhou, China
| | - Kehong Liang
- Institute of Food and Nutrition Development, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Yan Zhao
- Institute of Quality Standard & Testing Technology for Agro-Products, Key Laboratory of Agro-Product Quality and Safety, Chinese Academy of Agricultural Sciences, Beijing, China
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Torović L, Lukić D, Majkić T, Beara I. Elemental Profile and Health Risk of Fruška Gora Wines. Foods 2023; 12:2848. [PMID: 37569117 PMCID: PMC10417728 DOI: 10.3390/foods12152848] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2023] [Revised: 07/20/2023] [Accepted: 07/24/2023] [Indexed: 08/13/2023] Open
Abstract
The elemental composition of wine is influenced by endogenous sources and interventions from winemakers. The ICP-MS analysis of Fruška Gora wines (113) from vintages spanning across a decade (2011-2020), produced by 30 wineries and representing 18 autochthonous and international wine varieties, allowed a comprehensive insight into their elemental composition. Based on the mean concentrations of 23 investigated elements, B, Fe, and Mn, which were determined in mg per L of wine regardless of its colour or origin, were the most abundant. Red and white wines showed significant concentration differences in the case of B, Mn, and Sr (higher in red) as well as Be, Al, V, As, Mo, and Pb (higher in white). The elements of the highest toxicological concern were found in all (Pb and As) or almost all of the samples (Cd and Hg). Pb levels (maximum 47.1, 61.6, and 73.2 μg/L in red, rose, and white, respectively) were well below the legal limit. The applied risk assessment approaches (hazard quotient and index, margin of exposure) revealed no health concerns associated with consumption of Fruška Gora wines, except for a slightly increased lifetime cancer risk in the case of high wine consumption, and thus supported the promotion of Fruška Gora wines in the highly competitive international market.
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Affiliation(s)
- Ljilja Torović
- Department of Pharmacy, Faculty of Medicine, University of Novi Sad, Hajduk Veljkova 3, 21000 Novi Sad, Serbia
- Center for Medical and Pharmaceutical Investigations and Quality Control, Faculty of Medicine, University of Novi Sad, Hajduk Veljkova 3, 21000 Novi Sad, Serbia
- Institute of Public Health of Vojvodina, Futoška 121, 21000 Novi Sad, Serbia;
| | - Danijela Lukić
- Institute of Public Health of Vojvodina, Futoška 121, 21000 Novi Sad, Serbia;
| | - Tatjana Majkić
- Department of Chemistry, Faculty of Sciences, Biochemistry and Environmental Protection, University of Novi Sad, Trg Dositeja Obradovića 3, 21000 Novi Sad, Serbia; (T.M.); (I.B.)
| | - Ivana Beara
- Department of Chemistry, Faculty of Sciences, Biochemistry and Environmental Protection, University of Novi Sad, Trg Dositeja Obradovića 3, 21000 Novi Sad, Serbia; (T.M.); (I.B.)
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