Fungal Diversity of Deteriorated Sparkling Wine and Cork Stoppers in Catalonia, Spain
Filamentous fungi are rarely reported as responsible for spoiling wine. Cork taint was detected in sparkling wine; therefore, we investigated fungal contamination as a possible cause of organoleptic alteration. Spoiled wine was filtered and membranes were plated onto potato dextrose agar (PDA). The...
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| Veröffentlicht in: | Microorganisms (Basel) 2019-12, Vol.8 (1), p.12 |
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| creator | Rodríguez-Andrade, Ernesto Stchigel, Alberto M Guarro, Josep Cano-Lira, José F |
| description | Filamentous fungi are rarely reported as responsible for spoiling wine. Cork taint was detected in sparkling wine; therefore, we investigated fungal contamination as a possible cause of organoleptic alteration. Spoiled wine was filtered and membranes were plated onto potato dextrose agar (PDA). The cork stoppers used for sealing bottles were cut and also plated onto PDA. Fungal strains were phenotypically characterized and molecularly identified by sequencing of a fragment of the 28S nrRNA gene (LSU) and (occasionally) by other additional molecular markers. Twenty-seven strains were isolated and sixteen species were identified, all of them belonging to the phylum Ascomycota. The fungi isolated from wine were three species of
section
, a species of
section
and
.
was isolated from both sort of samples, and the fungi isolated from cork stoppers were
and
. Surprisingly, most of the taxa recovered from the cork stoppers and/or wine were new to the science: a new genus (
) and seven new species belonging to the genera
,
,
,
, and
. Future studies could let us know if these fungi would be able to produce compounds responsible for cork taint. |
| doi_str_mv | 10.3390/microorganisms8010012 |
| format | Article |
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section
, a species of
section
and
.
was isolated from both sort of samples, and the fungi isolated from cork stoppers were
and
. Surprisingly, most of the taxa recovered from the cork stoppers and/or wine were new to the science: a new genus (
) and seven new species belonging to the genera
,
,
,
, and
. Future studies could let us know if these fungi would be able to produce compounds responsible for cork taint.</description><identifier>ISSN: 2076-2607</identifier><identifier>EISSN: 2076-2607</identifier><identifier>DOI: 10.3390/microorganisms8010012</identifier><identifier>PMID: 31861653</identifier><language>eng</language><publisher>Switzerland: MDPI AG</publisher><subject>Contamination ; Dextrose ; Drinking water ; Fermentation ; Fungi ; Microorganisms ; New genera ; New species ; Phylogenetics ; RNA polymerase ; Scanning electron microscopy ; Sparkling wine ; Sucrose ; Wine ; Wines ; Yeast</subject><ispartof>Microorganisms (Basel), 2019-12, Vol.8 (1), p.12</ispartof><rights>2019 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.</rights><rights>2019 by the authors. 2019</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c439t-309405b2ae2424861c66a1c743564e3695f0b36e0c72aa0b7082642635ac12013</citedby><cites>FETCH-LOGICAL-c439t-309405b2ae2424861c66a1c743564e3695f0b36e0c72aa0b7082642635ac12013</cites><orcidid>0000-0003-3987-7996 ; 0000-0003-4495-4394</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC7023407/pdf/$$EPDF$$P50$$Gpubmedcentral$$Hfree_for_read</linktopdf><linktohtml>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC7023407/$$EHTML$$P50$$Gpubmedcentral$$Hfree_for_read</linktohtml><link.rule.ids>230,314,723,776,780,860,881,27901,27902,53766,53768</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/31861653$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Rodríguez-Andrade, Ernesto</creatorcontrib><creatorcontrib>Stchigel, Alberto M</creatorcontrib><creatorcontrib>Guarro, Josep</creatorcontrib><creatorcontrib>Cano-Lira, José F</creatorcontrib><title>Fungal Diversity of Deteriorated Sparkling Wine and Cork Stoppers in Catalonia, Spain</title><title>Microorganisms (Basel)</title><addtitle>Microorganisms</addtitle><description>Filamentous fungi are rarely reported as responsible for spoiling wine. Cork taint was detected in sparkling wine; therefore, we investigated fungal contamination as a possible cause of organoleptic alteration. Spoiled wine was filtered and membranes were plated onto potato dextrose agar (PDA). The cork stoppers used for sealing bottles were cut and also plated onto PDA. Fungal strains were phenotypically characterized and molecularly identified by sequencing of a fragment of the 28S nrRNA gene (LSU) and (occasionally) by other additional molecular markers. Twenty-seven strains were isolated and sixteen species were identified, all of them belonging to the phylum Ascomycota. The fungi isolated from wine were three species of
section
, a species of
section
and
.
was isolated from both sort of samples, and the fungi isolated from cork stoppers were
and
. Surprisingly, most of the taxa recovered from the cork stoppers and/or wine were new to the science: a new genus (
) and seven new species belonging to the genera
,
,
,
, and
. Future studies could let us know if these fungi would be able to produce compounds responsible for cork taint.</description><subject>Contamination</subject><subject>Dextrose</subject><subject>Drinking water</subject><subject>Fermentation</subject><subject>Fungi</subject><subject>Microorganisms</subject><subject>New genera</subject><subject>New species</subject><subject>Phylogenetics</subject><subject>RNA polymerase</subject><subject>Scanning electron microscopy</subject><subject>Sparkling wine</subject><subject>Sucrose</subject><subject>Wine</subject><subject>Wines</subject><subject>Yeast</subject><issn>2076-2607</issn><issn>2076-2607</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2019</creationdate><recordtype>article</recordtype><sourceid>BENPR</sourceid><recordid>eNptkV9LHDEUxQepqKgfQQn40odue5ObZGZehLL-Kyz4oOJjuDubXePOJNNkRvDbN7Iq29K8JJDfOfdcTlGccPiOWMOPzjUxhLgi71KXKuAAXOwUBwJKPREayi9b7_3iOKVnyKfmWCm-V-wjrzTXCg-Kh6vRr6hlF-7FxuSGVxaW7MIONroQabALdtdTXLfOr9ij85aRX7BpiGt2N4S-zxrmPJvSQG3wjr694c4fFbtLapM9fr8P85zL--nNZHZ7_Wv6czZpJNbDBKGWoOaCrJBC5kiN1sSbUqLS0qKu1RLmqC00pSCCeQmV0FJoVNRwARwPi_ONbz_OO7torB8itaaPrqP4agI58_ePd09mFV5MCQIllNng67tBDL9HmwbTudTYtiVvw5iMQFGXqASqjJ79gz6HMfq8nhFK1pCz8SpTakPlglKKdvkZhoN56878t7usO93e5FP10RT-AYcdmCg</recordid><startdate>20191219</startdate><enddate>20191219</enddate><creator>Rodríguez-Andrade, Ernesto</creator><creator>Stchigel, Alberto M</creator><creator>Guarro, Josep</creator><creator>Cano-Lira, José F</creator><general>MDPI AG</general><general>MDPI</general><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7T7</scope><scope>8FD</scope><scope>8FE</scope><scope>8FH</scope><scope>ABUWG</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>AZQEC</scope><scope>BBNVY</scope><scope>BENPR</scope><scope>BHPHI</scope><scope>C1K</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>FR3</scope><scope>GNUQQ</scope><scope>HCIFZ</scope><scope>LK8</scope><scope>M7P</scope><scope>P64</scope><scope>PATMY</scope><scope>PIMPY</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PRINS</scope><scope>PYCSY</scope><scope>7X8</scope><scope>5PM</scope><orcidid>https://orcid.org/0000-0003-3987-7996</orcidid><orcidid>https://orcid.org/0000-0003-4495-4394</orcidid></search><sort><creationdate>20191219</creationdate><title>Fungal Diversity of Deteriorated Sparkling Wine and Cork Stoppers in Catalonia, Spain</title><author>Rodríguez-Andrade, Ernesto ; Stchigel, Alberto M ; Guarro, Josep ; Cano-Lira, José F</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c439t-309405b2ae2424861c66a1c743564e3695f0b36e0c72aa0b7082642635ac12013</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2019</creationdate><topic>Contamination</topic><topic>Dextrose</topic><topic>Drinking water</topic><topic>Fermentation</topic><topic>Fungi</topic><topic>Microorganisms</topic><topic>New genera</topic><topic>New species</topic><topic>Phylogenetics</topic><topic>RNA polymerase</topic><topic>Scanning electron microscopy</topic><topic>Sparkling wine</topic><topic>Sucrose</topic><topic>Wine</topic><topic>Wines</topic><topic>Yeast</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Rodríguez-Andrade, Ernesto</creatorcontrib><creatorcontrib>Stchigel, Alberto M</creatorcontrib><creatorcontrib>Guarro, Josep</creatorcontrib><creatorcontrib>Cano-Lira, José F</creatorcontrib><collection>PubMed</collection><collection>CrossRef</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Technology Research Database</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>ProQuest Central (Alumni Edition)</collection><collection>ProQuest Central UK/Ireland</collection><collection>Agricultural & Environmental Science Collection</collection><collection>ProQuest Central Essentials</collection><collection>Biological Science Collection</collection><collection>ProQuest Central</collection><collection>Natural Science Collection</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central Korea</collection><collection>Engineering Research Database</collection><collection>ProQuest Central Student</collection><collection>SciTech Premium Collection</collection><collection>ProQuest Biological Science Collection</collection><collection>Biological Science Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Environmental Science Database</collection><collection>Publicly Available Content Database</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>ProQuest Central China</collection><collection>Environmental Science Collection</collection><collection>MEDLINE - Academic</collection><collection>PubMed Central (Full Participant titles)</collection><jtitle>Microorganisms (Basel)</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Rodríguez-Andrade, Ernesto</au><au>Stchigel, Alberto M</au><au>Guarro, Josep</au><au>Cano-Lira, José F</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Fungal Diversity of Deteriorated Sparkling Wine and Cork Stoppers in Catalonia, Spain</atitle><jtitle>Microorganisms (Basel)</jtitle><addtitle>Microorganisms</addtitle><date>2019-12-19</date><risdate>2019</risdate><volume>8</volume><issue>1</issue><spage>12</spage><pages>12-</pages><issn>2076-2607</issn><eissn>2076-2607</eissn><abstract>Filamentous fungi are rarely reported as responsible for spoiling wine. Cork taint was detected in sparkling wine; therefore, we investigated fungal contamination as a possible cause of organoleptic alteration. Spoiled wine was filtered and membranes were plated onto potato dextrose agar (PDA). The cork stoppers used for sealing bottles were cut and also plated onto PDA. Fungal strains were phenotypically characterized and molecularly identified by sequencing of a fragment of the 28S nrRNA gene (LSU) and (occasionally) by other additional molecular markers. Twenty-seven strains were isolated and sixteen species were identified, all of them belonging to the phylum Ascomycota. The fungi isolated from wine were three species of
section
, a species of
section
and
.
was isolated from both sort of samples, and the fungi isolated from cork stoppers were
and
. Surprisingly, most of the taxa recovered from the cork stoppers and/or wine were new to the science: a new genus (
) and seven new species belonging to the genera
,
,
,
, and
. Future studies could let us know if these fungi would be able to produce compounds responsible for cork taint.</abstract><cop>Switzerland</cop><pub>MDPI AG</pub><pmid>31861653</pmid><doi>10.3390/microorganisms8010012</doi><orcidid>https://orcid.org/0000-0003-3987-7996</orcidid><orcidid>https://orcid.org/0000-0003-4495-4394</orcidid><oa>free_for_read</oa></addata></record> |
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| source | MDPI - Multidisciplinary Digital Publishing Institute; DOAJ Directory of Open Access Journals; EZB-FREE-00999 freely available EZB journals; PubMed Central; PubMed Central Open Access |
| subjects | Contamination Dextrose Drinking water Fermentation Fungi Microorganisms New genera New species Phylogenetics RNA polymerase Scanning electron microscopy Sparkling wine Sucrose Wine Wines Yeast |
| title | Fungal Diversity of Deteriorated Sparkling Wine and Cork Stoppers in Catalonia, Spain |
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