Impact of Winemaking Technologies on Sauvignon Blanc Polyphenols and Microbiome

Karolina Kostelnikova's study, last updated May 8, 2026, investigates how oenological practices affect microbial diversity and polyphenolic profiles in Sauvignon blanc wines. The dataset likely contains results from high-throughput DNA sequencing and LC-MS analysis of polyphenolic compounds. It is a 1.2 MB document shared under a CC-BY-4.0 license on figshare.

Use Cases

• Modeling microbial community succession based on fermentation regime and phenolic extraction intensity.
• Analyzing correlations between total phenolic content and antiradical activity measured via DPPH assay.
• Comparing microbial compositional divergence between spontaneous and inoculated alcoholic fermentation treatments.
• Investigating the modulatory role of polyphenols on stable epiphytic bacteria dominance.

Strengths

• Data is derived from high-throughput DNA sequencing and LC-MS analysis, suggesting detailed analytical methods.
• The study explicitly compares multiple technological interventions, including variations in malolactic fermentation and ageing.
• The dataset is shared under a permissive CC-BY-4.0 license, facilitating reuse.

Limitations

• Column-level documentation is absent; field semantics must be inferred after download.
• Row count is unknown, which may limit suitability assessment.
• The data is contained in a 1.2 MB DOCX file, which may require extraction or conversion for analysis.

Provenance

Source

Karolina Kostelnikova via figshare

Collection Method

Microbial composition investigated through high-throughput DNA sequencing; polyphenolic compounds analyzed using LC–MS.

Time Range

null

Freshness

Last updated 2026-05-08 05:51:29; freshness should be verified.

Geography

null