Ozonized Oleic Acid as a New Viticultural Treatment? Study of the Effect of LIQUENSO® Oxygenate on the Carpoplane Microbial Community and Wine Microorganisms Combining Metabarcoding and In Vitro Assays
Abstract
:1. Introduction
2. Experimental Section
2.1. Ozonides
2.2. Agrochemical Treatments
2.3. Wine Grape Sampling
2.4. 96-Well Microtiter Assays
2.5. DNA Extraction and NGS Sequencing
2.6. Analysis of the NGS Data
3. Results
3.1. Microecosystem Effects of Ozonized Oleic Acid Treatment in the Vineyard
3.2. Community Structure
3.3. Efficiency Analyses against Yeasts and Bacteria Relevant to the Vinification Process
4. Discussion
5. Conclusions
6. Patents
Supplementary Materials
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Treatment | Richness | α-Diversity Indices | ||||
---|---|---|---|---|---|---|
OTU | Species | Shannon (H) | Evenness (J) | Inverse Simpson (1-D) | ||
Portugieser I-16S | NT | 131 | 113 | 1.45 | 0.31 | 0.50 |
CT | 127 | 118 | 1.51 | 0.32 | 0.52 | |
OT | 50 | 43 | 0.76 | 0.20 | 0.33 | |
Portugieser II-16S | NT | 43 | 40 | 1.98 | 0.54 | 0.81 |
CT | 41 | 38 | 2.04 | 0.56 | 0.82 | |
OT | 32 | 29 | 1.36 | 0.40 | 0.62 | |
Portugieser I-ITS2 | NT | 94 | 83 | 1.73 | 0.39 | 0.76 |
CT | 94 | 80 | 1.83 | 0.42 | 0.76 | |
OT | 74 | 66 | 1.81 | 0.43 | 0.77 | |
Portugieser II-ITS2 | NT | 43 | 43 | 1.90 | 0.50 | 0.77 |
CT | 44 | 41 | 1.31 | 0.35 | 0.57 | |
OT | 43 | 41 | 1.79 | 0.48 | 0.76 |
Comparison of Treatments | ß-Diversity Indices | ||
---|---|---|---|
Sørensen Similarity Index (β1) | Jaccard Similarity Index (β2) | ||
Portugieser I-16S | NT/CT | 0.62 | 0.45 |
NT/OT | 0.50 | 0.33 | |
CT/OT | 0.47 | 0.31 | |
Portugieser II-16S | NT/CT | 0.74 | 0.59 |
NT/OT | 0.70 | 0.53 | |
CT/OT | 0.72 | 0.56 | |
Portugieser I-ITS2 | NT/CT | 0.56 | 0.39 |
NT/OT | 0.64 | 0.48 | |
CT/OT | 0.59 | 0.42 | |
Portugieser II-ITS2 | NT/CT | 0.60 | 0.42 |
NT/OT | 0.71 | 0.56 | |
CT/OT | 0.56 | 0.39 |
0.25% (v/v) Ozonide | 0.4% (v/v) Ozonide | 0.8% (v/v) Ozonide | 1.6% (v/v) Ozonide | 2.5% (v/v) Ozonide | 5% (v/v) Ozonide | C− | C+ | |
---|---|---|---|---|---|---|---|---|
Acetobacter aceti | 19.9 ± 6.6 | 3.6 ± 5.2 | 3.4 ± 6.5 | −0.4 ± 3.1 | 6.8 ± 5.8 | 2.6 ± 2.8 | 100.0 ± 3.2 | 0.0 ± 5.1 |
Gluconobacter oxydans | 108.8 ± 25.6 | 49.3 ± 32.3 | 5.6 ± 3.0 | −9.7 ± 1.6 | −10.5 ± 4.5 | −7.9 ± 0.2 | 100.0 ± 17.0 | 0.0 ± 8.8 |
Levilactobacillus brevis | 125.1 ± 13.8 | 116.2 ± 2.6 | 111.1 ± 4.5 | 56.4 ± 1.6 | 76.5 ± 3.0 | 35.4 ± 2.3 | 100.0 ± 9.1 | 0.0 ± 2.5 |
Lactiplantibacillus plantarum | 102.3 ± 6.4 | 89.1 ± 8.3 | 80.1 ± 2.9 | 49.8 ± 4.4 | 61.0 ± 1.9 | 40.4 ± 1.7 | 100.0 ± 4.5 | 0.0 ± 1.7 |
Oenococcus oeni | 102.1 ±7.29 | 72.4 ± 10.0 | 4.3± 2.7 | 5.5± 1.6 | 3.0 ± 13.5 | 23.4 ± 16.7 | 100.0 ± 4.2 | 0.0 ± 3.5 |
Pediococcus sp. | 32.7 ± 6.0 | 24.3 ± 19.8 | 3.0 ± 9.3 | 2.7 ± 15.4 | −2.2 ± 5.5 | −3.0 ± 3.2 | 100.0 ± 6.4 | 0.0 ± 3.6 |
Brettanomyces bruxellensis | 26.1 ± 17.4 | 27.4 ± 4.0 | 22.6 ± 6.2 | 2.5 ± 3.5 | 6.1 ± 15.4 | 11.0 ± 3.7 | 100.0 ± 13.8 | 0.0 ± 2.3 |
Candida zeylanoides | 99.8 ± 6.7 | 73.1 ± 2.5 | 77.4 ± 10.2 | 73.9 ± 14.2 | 53.1 ± 17.7 | 21.8 ± 9.8 | 100.0 ± 27.7 | 0.0 ± 3.5 |
Hanseniaspora uvarum | 85.7 ± 0.6 | 46.8 ± 14.2 | 5.9 ± 1.9 | 8.4 ± 3.4 | 8.4 ± 22.4 | 5.0 ± 3.0 | 100.0 ± 7.6 | 0.0 ± 5.9 |
Metschnikowia pulcherrima | 56.0 ± 14.0 | 74.6 ± 8.9 | 67.3 ± 7.6 | 72.3 ± 6.8 | 39.6 ± 19.7 | 28.2 ± 22.1 | 100.0 ± 3.3 | 0.0 ± 1.5 |
Pichia fermentans | 96.3 ± 10.6 | 91.2 ± 0.8 | 83.6 ± 0.1 | 81.1 ± 2.5 | 25.0 ± 26.3 | 7.7 ± 11.6 | 100.0 ± 2.8 | 0.0 ± 0.6 |
Saccharomyces cerevisiae | 29.4 ± 6.1 | 3.8 ± 3.1 | 10.0 ± 18.5 | −0.9 ± 1.2 | 1.1 ± 4.1 | 7.3 ± 3.4 | 100.0 ± 3.1 | 0.0 ± 1.0 |
Schizosaccharomyces pombe | 88.1 ± 2.4 | 79.0 ± 2.3 | 74.7 ± 2.0 | 67.5 ± 3.7 | 31.9 ± 26.0 | 24.0 ± 33.4 | 100.0 ± 2.9 | 0.0 ± 3.6 |
Torulaspora delbruckii | 84.4 ± 5.2 | 86.4 ± 8.1 | 93.4 ± 4.6 | 5.5 ± 5.7 | 4.9 ± 1.4 | 15.3 ± 4.2 | 100.0 ± 2.2 | 0.0 ± 1.1 |
Zygosaccharomyces bailii | 85.1 ± 16.1 | 84.3 ± 4.8 | 79.3 ± 8.5 | 66.2 ± 2.0 | 13.2 ± 6.7 | 40.1 ± 7.7 | 100.0 ± 43.4 | 0.0 ± 1.2 |
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Stahl, L.F.; Edo, M.; Nonnenmacher, T.; Reif, D.; Rex, F.; Wegmann-Herr, P.; Kortekamp, A.; Fischer-Schuch, J.; Thines, E.; Scharfenberger-Schmeer, M. Ozonized Oleic Acid as a New Viticultural Treatment? Study of the Effect of LIQUENSO® Oxygenate on the Carpoplane Microbial Community and Wine Microorganisms Combining Metabarcoding and In Vitro Assays. Ecologies 2022, 3, 292-307. https://doi.org/10.3390/ecologies3030023
Stahl LF, Edo M, Nonnenmacher T, Reif D, Rex F, Wegmann-Herr P, Kortekamp A, Fischer-Schuch J, Thines E, Scharfenberger-Schmeer M. Ozonized Oleic Acid as a New Viticultural Treatment? Study of the Effect of LIQUENSO® Oxygenate on the Carpoplane Microbial Community and Wine Microorganisms Combining Metabarcoding and In Vitro Assays. Ecologies. 2022; 3(3):292-307. https://doi.org/10.3390/ecologies3030023
Chicago/Turabian StyleStahl, Lea Franziska, Manon Edo, Timon Nonnenmacher, Daniela Reif, Friederike Rex, Pascal Wegmann-Herr, Andreas Kortekamp, Jochen Fischer-Schuch, Eckhard Thines, and Maren Scharfenberger-Schmeer. 2022. "Ozonized Oleic Acid as a New Viticultural Treatment? Study of the Effect of LIQUENSO® Oxygenate on the Carpoplane Microbial Community and Wine Microorganisms Combining Metabarcoding and In Vitro Assays" Ecologies 3, no. 3: 292-307. https://doi.org/10.3390/ecologies3030023