Bjarne Bartlett,* Chris Curtin, C. Michael Sonza, and Chris Curtin
*Oregon State University, Food Science and Technology, Wiegand Hall, SW Campus Way, Corvallis, OR, 97331 (bjarne.bartlett@oregonstate.edu)

Brettanomyces, best known for its significant economic impact upon the wine industry through spoilage of premium red wine, contributes to a range of fermentation processes worldwide. Previous studies have explored the genetic diversity of Brettanomyces isolates from wine and other sources, observing significant differences in properties with implications for wine spoilage potential. A notable example is sulfite tolerance, with tolerant isolates exhibiting similar genetic profiles found in several winemaking regions. Yet, these analyses remain fragmented due to their focus on different geographic origins and isolation sources, making it difficult to establish a clear picture of how many different populations, or strains, of Brettanomyces exist in association with a given source, such as wine.

Our research seeks to fill this gap by integrating several existing whole-genome sequence public data sets comprising 221 Brettanomyces isolates with data from our laboratory that spans a further 346 isolates. Our data also provides the first insights into Brettanomyces from Oregon’s Willamette Valley. The biogeographic patterns of Brettanomyces reflect a combination of natural dispersion, human-mediated transportation, and ecological adaptation. Through integrating this data, we seek to establish a definitive resource for Brettanomyces population genomics, shedding light on its varied effects on wine spoilage by geographic origin and environment. Importantly, we will use this resource to answer the question of how many strains of Brettanomyces there are, and how many are associated with wine.

Funding Support: USDA Agricultural Research Foundation Oregon Wine Board New Zealand Wine