The School of Biological Sciences, The University of Auckland, Auckland 1142, New Zealand.
School of Life Sciences and Lincoln Institute for Agri-Food Technology, University of Lincoln, Lincoln LN6 7DL, UK.
Environ Microbiol. 2018 Jan;20(1):75-84. doi: 10.1111/1462-2920.13960. Epub 2017 Nov 10.
Humans have been making wine for thousands of years and microorganisms play an integral part in this process as they not only drive fermentation, but also significantly influence the flavour, aroma and quality of finished wines. Since fruits are ephemeral, they cannot comprise a permanent microbial habitat; thus, an age-old unanswered question concerns the origin of fruit and ferment associated microbes. Here we use next-generation sequencing approaches to examine and quantify the roles of native forest, vineyard soil, bark and fruit habitats as sources of fungal diversity in ferments. We show that microbial communities in harvested juice and ferments vary significantly across regions, and that while vineyard fungi account for ∼40% of the source of this diversity, uncultivated ecosystems outside of vineyards also prove a significant source. We also show that while communities in harvested juice resemble those found on grapes, these increasingly resemble fungi present on vine bark as the ferment proceeds.
人类酿造葡萄酒已有数千年的历史，微生物在这个过程中起着至关重要的作用，因为它们不仅推动了发酵过程，而且还显著影响着葡萄酒的风味、香气和质量。由于水果是短暂的，它们不能构成一个永久的微生物栖息地；因此，一个古老的未解之谜是水果和发酵相关微生物的起源。在这里，我们使用下一代测序方法来研究和量化原生森林、葡萄园土壤、树皮和水果栖息地作为发酵中真菌多样性来源的作用。我们表明，收获的果汁和发酵液中的微生物群落在不同地区有显著差异，尽管葡萄园真菌占这种多样性的 40%左右，但葡萄园外未开垦的生态系统也是一个重要的来源。我们还表明，尽管收获的果汁中的群落与葡萄上发现的群落相似，但随着发酵的进行，这些群落越来越类似于葡萄藤树皮上存在的真菌。
