{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,20]],"date-time":"2026-10-20T03:34:25Z","timestamp":1792467265960,"version":"4.5.0"},"reference-count":86,"publisher":"Frontiers Media SA","license":[{"start":{"date-parts":[[2021,12,24]],"date-time":"2021-12-24T00:00:00Z","timestamp":1640304000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":["frontiersin.org"],"crossmark-restriction":true},"short-container-title":["Front. Microbiol."],"abstract":"<jats:p>\n                    Changes are currently being made to winemaking processes to reduce chemical inputs [particularly sulfur dioxide (SO\n                    <jats:sub>2<\/jats:sub>\n                    )] and adapt to consumer demand. In this study, yeast growth and fungal diversity were investigated in merlot during the prefermentary stages of a winemaking process without addition of SO\n                    <jats:sub>2<\/jats:sub>\n                    . Different factors were considered, in a two-year study: vintage, maturity level and bioprotection by the adding yeast as an alternative to SO\n                    <jats:sub>2<\/jats:sub>\n                    . The population of the target species was monitored by quantitative-PCR, and yeast and filamentous fungi diversity was determined by 18S rDNA metabarcoding. A gradual decrease of the \u03b1-diversity during the maceration process was highlighted. Maturity level played a significant role in yeast and fungal abundance, which was lower at advanced maturity, while vintage had a strong impact on\n                    <jats:italic>Hanseniaspora<\/jats:italic>\n                    spp. population level and abundance. The presence of SO\n                    <jats:sub>2<\/jats:sub>\n                    altered the abundance of yeast and filamentous fungi, but not their nature. The absence of sulfiting led to an unexpected reduction in diversity compared to the presence of SO\n                    <jats:sub>2<\/jats:sub>\n                    , which might result from the occupation of the niche by certain dominant species, namely\n                    <jats:italic>Hanseniaspora<\/jats:italic>\n                    spp. Inoculation of the grape juice with non-\n                    <jats:italic>Saccharomyces<\/jats:italic>\n                    yeast resulted in a decrease in the abundance of filamentous fungi generally associated with a decline in grape must quality. Lower abundance and niche occupation by bioprotection agents were observed at the overripened stage, thus suggesting that doses applied should be reconsidered at advanced maturity. Our study confirmed the bioprotective role of\n                    <jats:italic>Metschnikowia pulcherrima<\/jats:italic>\n                    and\n                    <jats:italic>Torulaspora delbrueckii<\/jats:italic>\n                    in a context of vinification without sulfites.\n                  <\/jats:p>","DOI":"10.3389\/fmicb.2021.748416","type":"journal-article","created":{"date-parts":[[2021,12,24]],"date-time":"2021-12-24T04:39:14Z","timestamp":1640320754000},"update-policy":"https:\/\/doi.org\/10.3389\/crossmark-policy","source":"Crossref","is-referenced-by-count":23,"title":["Yeast and Filamentous Fungi Microbial Communities in Organic Red Grape Juice: Effect of Vintage, Maturity Stage, SO2, and Bioprotection"],"prefix":"10.3389","volume":"12","author":[{"given":"Sara","family":"Windholtz","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Emmanuel","family":"Vinsonneau","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Laura","family":"Farris","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"C\u00e9cile","family":"Thibon","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Isabelle","family":"Masneuf-Pomar\u00e8de","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1965","published-online":{"date-parts":[[2021,12,24]]},"reference":[{"key":"B1","doi-asserted-by":"publisher","first-page":"114","DOI":"10.3390\/microorganisms7050114","article-title":"The influence of fungicide treatments on mycobiota of grapes and its evolution during fermentation evaluated by metagenomic and culture-dependent methods.","volume":"7","author":"Agarbati","year":"2019","journal-title":"Microorganisms"},{"key":"B2","doi-asserted-by":"publisher","first-page":"87","DOI":"10.1016\/j.ijfoodmicro.2014.03.009","article-title":"Oenological prefermentation practices strongly impact yeast population dynamics and alcoholic fermentation kinetics in Chardonnay grape must.","volume":"178","author":"Albertin","year":"2014","journal-title":"Int. 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