Estudo da microbiota terroir em vinhedo da região de São Paulo

Abstract

Grapes are susceptible to contamination by microorganisms present in the cultivation environment and the presence of these organisms can influence the final quality of the product. Therefore, it is of great importance to study the microbiota, in order to more comprehensively characterize the microorganisms associated with vines, in addition to having a view of the characteristics that they end up determining for the final product, through their interaction with the vine, with the berry and, consequently, the wine. In this sense, the present work aims to evaluate the presence of filamentous fungi, yeasts and bacteria found in grapes of the Syrah, Sauvignon blanc, Cabernet sauvignon variety and vineyard soil in the Mogiana region of Espírito Santo do Pinhal in São Paulo, in addition to correlating with the physicochemical characteristics of the soil through principal component analysis (PCA). The analyzes were performed by the serial dilution technique until total exhaustion in DRBC culture medium for filamentous fungi, YEPG for yeast and Nutrient Agar, MRS and GYC for analysis of bacteria. The isolated microorganisms were identified morphologically and by the MALDI-TOF technique. The results obtained show that among the microorganisms identified, those with the highest population in the grapes were Cladosporium cladosporioides complex (5.3x103

) and (4.0x103

) in the Syrah

1 and 2 variety respectively, in addition to Aureobasidium pullulans (8.5x102 ) (2.8x102 ).

Pseudomonas oryzihabitans (6.5x104

) and Arthrobacter sulfonivorans (6.5x104 ) had the

highest population in the variety Syrah 1, Micrococcus luteus (2.0x104

) in Syrah 2. In the

variety Cabernet sauvignon P. brevicompactum (5.5x103

), Staphylococcus warneri

(1.4x103 ) and Sporobolomyces sp (6.0x102

), on Sauvignon blanc P. implicatum (3.3x103 ),

Micrococcus luteus (1.0x103

), Sporobolomyces sp (1.6x102

). In soil samples Syrah 1 and

2, P. brevicompactum (1.0x104

) and Fusarium sp (1.2x103

), respectively, were

predominant, Morphotype 4 bacteria (6.5x104

) in Syrah 1 and Enterobacter cloacae

(1.5x105 ) in Syrah 2. Cladosporium cladosporioides complex (7.8x103

) and (4.8x103 ),

Arthrobacter sp (5.4x105

) and Lysinibacillus fusiformis (4.4x105

) in Cabernet sauvignon and Sauvignon blanc soil respectively. It was possible to obtain a characterization of the microbial diversity within the limits of the technique used, emphasizing the importance of obtaining the knowledge of this microbiota, because from it will be possible to obtain data that indicate the factors that favor the development of desirable characteristics in the grapes and consequently in the production. of the region's wines.