De Filippis Francesca, La Storia Antonietta, Blaiotta Giuseppe
Department of Agricultural Sciences, Division of Microbiology, University of Naples Federico II, Via Università 100, 80055 Portici, Italy.
Department of Agricultural Sciences, Division of Microbiology, University of Naples Federico II, Via Università 100, 80055 Portici, Italy.
Food Microbiol. 2017 May;63:117-122. doi: 10.1016/j.fm.2016.11.010. Epub 2016 Nov 17.
Spontaneous alcoholic fermentation of grape must is a complex process, carried out by indigenous yeast populations arising from the vineyard or the winery environment and therefore representing an autochthonous microbial terroir of the production area. Microbial diversity at species and biotype level is extremely important in order to develop the composite and typical flavour profile of DOCG (Appellation of Controlled and Guaranteed Origin) wines. In this study, we monitored fungal populations involved in spontaneous fermentations of Aglianico and Greco di Tufo grape must by high-throughput sequencing (HTS) of 18S rRNA gene amplicons. We firstly proposed an alternative/addition to ITS as target gene in HTS studies and highlighted consistency between the culture-dependent and -independent approaches. A complex mycobiota was found at the beginning of the fermentation, mainly characterized by non-Saccharomyces yeasts and several moulds, with differences between the two types of grapes. Moreover, Interdelta patterns revealed a succession of several Saccharomyces cerevisiae biotypes and a high genetic diversity within this species.
葡萄汁的自发酒精发酵是一个复杂的过程，由源自葡萄园或酿酒厂环境的本地酵母菌群进行，因此代表了产区的本土微生物风土。为了形成DOCG（受控和保证原产地名称）葡萄酒的复合和典型风味特征，物种和生物型水平的微生物多样性极为重要。在本研究中，我们通过对18S rRNA基因扩增子进行高通量测序（HTS），监测了阿利安尼科（Aglianico）和图福格雷科（Greco di Tufo）葡萄汁自发发酵过程中涉及的真菌种群。我们首先提出在HTS研究中作为靶基因的ITS的替代/补充，并强调了依赖培养和不依赖培养方法之间的一致性。在发酵开始时发现了一个复杂的真菌群落，主要特征是非酿酒酵母和几种霉菌，两种葡萄之间存在差异。此外，Interdelta模式揭示了几种酿酒酵母生物型的 succession以及该物种内的高遗传多样性。 （注：“succession”这个词在文中不太明确其准确含义，可能是某个特定术语或有拼写错误，这里暂按原样翻译）
