Wine microbial communities establish complex ecological ecosystems that modulate the formation of aroma compounds, but only a few studies sought for correlations between specific microorganisms and wine volatiles. The present study combined metabarcoding and metabolomics for identifying microbial niches of fungi and bacteria correlating with the volatile profiles of wines of 3 renowned cultivars of the emblematic Douro region. Three major microbial niches were identified throughout the spontaneous fermentation processes, and the Hanseniaspora-Saccharomyces succession timing was cultivar-dependent. The largest niche included Hanseniaspora, Aureobasidium, Alternaria, Rhodotorula, Sporobolomyces, Massilia, Bacillus, Staphylococcus and Cutibacterium, that positively correlated with 7 metabolites, namely, acetoin, isoamyl acetate, ethyl propanoate, c-3-hexenol, phenylethyl acetate and 4-ethylphenol. The fermentative yeasts S. cerevisiae, Torulaspora delbrueckii and Meyerozyma caribbica strongly correlated with γ-butyrolactone, t-whiskylactone, isoamyl alcohol, ethyl decanoate, ethyl isobutyrate, diethyl succinate, isovaleric acid, 4-ethylguaiacol and 4-propylguaiacol. Lachancea quebecensis clustered with several pathogenic fungi (Penicillium citrinum, Erysiphe necator, Sclerotinia sclerotiorum, Aspergillus, Mycosphaerella tassiana) and bacteria (Pseudomonas spp., Bacteroides acidifaciens, Pantoea, Stenotrophomonas and Enhydrobacter), correlating positively with various monoterpenols and norisoprenoids including linalool and β-ionone, besides with benzyl alcohol, diacetyl, isobutyl acetate, ethyl-vanillate and methyl vanillinate. Metabolite-microbiota correlations denoted cultivar specificities likely underlying regional aromatic signatures.

This work was supported by the “Contrato-Programa” UIDB/04050/2020 (DOI 10.54499/UIDB/04050/2020) and by DOI 10.54499/DL57/2016/CP1377/CT0027 to VM funded by portuguese national funds through the FCT I.P. The work was also supported by FCT, CCDR-N (Norte Portugal Regional Coordination and Development Commission) and European Funds (FEDER/POCI/COMPETE2020) through the projects GrapeMicrobiota (PTDC/BAA-AGR/2691/2020) and AgriFood XXI (NORTE-01-0145-FEDER-000041). This work benefited from the networking activities within the CoLAB VINES & WINES and the COST Action CA 17111 INTEGRAPE. AT was supported by an Auxiliary researcher contract/position within the project “Fleurs locales" (SOE4/P5/F1011). LAAE acknowledges the continuous support of Diputación General de Aragón (T29) and European Social Fund.

Peer reviewed