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62 P R A C T I C A L W I N E R Y & V I N E YA R D September 2015 W I N E M A K I N G Divergan F – PVPP The Revolutionaries Behind Wine's Visionaries Malolactic Bacteria, Non-Saccharomyces Yeasts Fermentation Nutrients Membrane Cartridge Filters, Laboratory Consumables OenoFoss - FTIR Analytical Instrumentation Filter Sheets, Lenticular Cartridges, Cellulose Pre-Coat Fibers Cross Flow Filters, RO Systems Liquid and Granular Enological Enzymes Oak-Mor ® / Oak Avantage ® Chips and Granular Oak CO 2 Analytical Instrumentation Wine Hose & Spray Nozzles At Gusmer, we know the wine you create is just as unique as you are. Portable Ozone Systems H 2 S Preventing Saccharomyces Yeasts Lysozyme For over 90 years, Gusmer has oered a full range of innovative enological tools that enable your creative expression through unique and interesting wines. Equipment, analytical instruments and processing aids brought to you from leading suppliers in the wine industry, all backed by strong Gusmer technical support. The options for expression have never been greater and the tools have never been better – so go ahead, be unique, express yourself. For more information, contact Gusmer today. West Coast : 81 M Street Fresno, CA 93721 Tel: 559.485.2692 Midwest : 1401 Ware Street Waupaca, WI 54981 Tel: 715.258.5525 The Wine Lab TM : 640-D Airpark Road Napa, CA 94558 Tel: 707.224.7903 East Coast : 1165 Globe Avenue Mountainside, NJ 07092 Tel: 908.301.1811 Gusmer Sonoma Store : 9025 Old Redwood Hwy, Ste C Windor, CA 95492 Tel: 707.836.1056 NEW www.gusmerwine.com sales@gusmerenterprises.com fermentation and repeated detection in this and similar studies, however, sug- gests that they might warrant further study as to what sort of metabolic state they are in — live, dead or VBNC. If they are not merely dead and floating around, then there is a question of what role they might play in fermentation. The future of marker gene sequencing in winemaking Although this specific work may gener- ate more questions than it answers with regard to SO 2 , it clearly demonstrates that modern marker gene sequencing creates a far fuller and higher definition picture of the constellation of microbes present in wine fermentations and how they respond to different treatments. Indeed, as these techniques are increas- ingly used in combination with other "omics" approaches, such as metabolo- mics, we will begin to draw connections between particular microbial taxa and key positive or negative sensory attri- butes that define wines. If the regional microbial taxa are consid- ered truly part of the terroir of the ensuing wine, as suggested by N.A. Bokulich et al. 2014, perhaps these new tools will help researchers define which specific taxa play a key role in that terroir and how wine- making decisions, including SO 2 usage, influence that expression. PWV This text was first published in the May/ June 2015 Wine & Viticulture Journal and is edited and reproduced here with permis- sion of the publisher, Winetitles.com.au. Editor's Note: For more information go to practicalwinery.com Back Issues, January 2014: "Sulfur Dioxide—The sci- ence behind this anti-microbial, anti-oxi- dant wine additive," by Pat Henderson. Bibliography 1. Bokulich, N.A., M. Swadener, K. Sakamoto, D.A. Mills and L.F. Bisson. 2015 "Sulfur Dioxide Treatment Alters Wine Microbial Diversity and Fermentation Progression in a Dose-Dependent Fashion." Am. J. of Enol. & Vitic., 66 (1), 73–79. 2. Bokulich, N.A., J.H. Thorngate, P.M. Richardson and D.A. Mills. 2014 "Microbial biogeography of wine grapes is conditioned by cultivar, vintage and climate." Proceedings of the National Academy of Sciences of the United States of America, 111 (1), E139–48. Acknowledgments Michael L. Swadener's research was sup- ported by an Adolf L. & Richie C. Heck Research Fellowship, Horace O. Lanza Scholarship, Mario P. Tribuno Memorial Research Scholarship and Wine Spectator Scholarship.