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https://hdl.handle.net/2440/134704
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Type: | Journal article |
Title: | Wine terroir and the soil bacteria: an amplicon sequencing-based assessment of the Barossa Valley and its sub-regions |
Author: | Zhou, J. Cavagnaro, T.R. De Bei, R. Nelson, T.M. Stephen, J.R. Metcalfe, A. Gilliham, M. Breen, J. Collins, C. Rodriguez Lopez, C.M. |
Citation: | Frontiers in Microbiology, 2021; 11:597944-1-597944-15 |
Publisher: | Frontiers Media |
Issue Date: | 2021 |
ISSN: | 1664-302X 1664-302X |
Statement of Responsibility: | Jia Zhou, Timothy R. Cavagnaro, Roberta De Bei, Tiffanie M. Nelson, John R. Stephen, Andrew Metcalfe, Matthew Gilliham, James Breen, Cassandra Collins and Carlos M. Rodríguez López |
Abstract: | A wines' terroir, represented as wine traits with regional distinctiveness, is a reflection of both the biophysical and human-driven conditions in which the grapes were grown and wine made. Soil is an important factor contributing to the uniqueness of a wine produced by vines grown in specific conditions. Here, we evaluated the impact of environmental variables on the soil bacteria of 22 Barossa Valley vineyard sites based on the 16S rRNA gene hypervariable region 4. In this study, we report that both dispersal isolation by geographic distance and environmental heterogeneity (soil plant-available P content, elevation, rainfall, temperature, spacing between row and spacing between vine) contribute to microbial community dissimilarity between vineyards. Vineyards located in cooler and wetter regions showed lower beta diversity and a higher ratio of dominant taxa. Differences in soil bacterial community composition were significantly associated with differences in fruit and wine composition. Our results suggest that environmental factors affecting wine terroir, may be mediated by changes in microbial structure, thus providing a basic understanding of how growing conditions affect interactions between plants and their soil bacteria. |
Keywords: | 16SrRNA Barossa Valley Illumina soil microbiome terroir vineyard soil bacteria |
Rights: | © 2021 Zhou, Cavagnaro, De Bei, Nelson, Stephen, Metcalfe, Gilliham, Breen, Collins and Rodríguez López. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms. |
DOI: | 10.3389/fmicb.2020.597944 |
Grant ID: | http://purl.org/au-research/grants/arc/CE1400008 http://purl.org/au-research/grants/arc/FT130100709 |
Published version: | http://dx.doi.org/10.3389/fmicb.2020.597944 |
Appears in Collections: | Agriculture, Food and Wine publications ARC Training Centre for Innovative Wine Production publications |
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hdl_134704.pdf | Published version | 1.96 MB | Adobe PDF | View/Open |
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