%0 Journal Article %A Natacha Cureau %A Renee Threlfall %A Franck Carbonero %A Luke Howard %A Laura Lavefve %T Fungal Diversity and Dynamics during Grape Wine Fermentations with Different Sulfite Levels and Yeast Inoculations %D 2021 %R 10.5344/ajev.2021.20054 %J American Journal of Enology and Viticulture %P ajev.2021.20054 %X Microbial communities during grape wine fermentations are diverse and dynamic. High-throughput sequencing (molecular methods enabling precise identification of microbial communities), was used to identify fungal diversity during fermentation of grape juice with different sulfite levels and yeast inoculations. Fermentation (0, 14, and 21 days) was evaluated on two grape varieties, Noble (Vitis rotundifolia) and Vignoles (Vitis hybrid) fermented at three sulfite levels (0, 10, and 20 mg/L) and three yeast inoculations (Uninoculated, Saccharomyces cerevisiae, and Torulaspora delbrueckii). Fungal taxonomy of both varieties included 6-7 phyla and 115-129 genera. Indigenous microbiota was impacted by sulfite levels and yeast inoculations but varied by grape variety. Sulfite levels had minimal impact on fungal communities but affected fermentation dynamics. Increasing sulfite additions did not impact fermentation performance of S. cerevisiae but impacted performance of uninoculated juice and T. delbrueckii-inoculated juice. Main fungal genera (Podosphaera, Candida, Phialemoniopsis, and Meyerozyma) present at a relative abundance > 1% were the same for both varieties but at different relative abundance. Similar fungal diversity patterns were observed for both varieties, with a decrease of fungal diversity at day 14 and increase at day 21 of fermentation. Juice inoculated with T. delbrueckii were rapidly colonized by Torulaspora at day 0 for both varieties, while Saccharomyces dominated by day 14 when inoculated with S. cerevisiae especially in Noble. The most abundant genera detected in uninoculated juice were Hanseniaspora and Zygoascus for Noble and Hanseniaspora and Saccharomyces for Vignoles. Understanding grape juice microbial communities and dynamics of communities during fermentation provide insight for wine production using spontaneous fermentations or non-Saccharomyces species and impact of sulfur dioxide on these novel fermentations. %U https://www.ajevonline.org/content/ajev/early/2021/05/14/ajev.2021.20054.full.pdf