Área Enología y Biotecnología de Fermentaciones, Departamento de Ciencia y Tecnología de Alimentos, Facultad de Química, Universidad de la Republica, Montevideo, Uruguay.
Área Enología y Biotecnología de Fermentaciones, Departamento de Ciencia y Tecnología de Alimentos, Facultad de Química, Universidad de la Republica, Montevideo, Uruguay.
Adv Appl Microbiol. 2020;111:89-121. doi: 10.1016/bs.aambs.2020.02.001. Epub 2020 Mar 17.
Vitis vinifera flowers and grape fruits are one of the most interesting ecosystem niches for native yeasts development. There are more than a 100 yeast species and millions of strains that participate and contribute to design the microbial terroir. The wine terroir concept is understood when grape and wine micro-regions were delimited by different quality characteristics after humans had been growing vines for more than 10,000 years. Environmental conditions, such as climate, soil composition, water management, winds and air quality, altitude, fauna and flora and microbes, are considered part of the "terroir" and contribute to a unique wine style. If "low input winemaking" strategies are applied, the terroir effect will be expected to be more authentic in terms of quality differentiation. Interestingly, the role of the microbial flora associated with vines was very little study until recently when new genetic technologies for massive species identification were developed. These biotechnologies allowed following their environmental changes and their effect in shaping the microbial profiles of different wine regions. In this chapter we explain the interesting positive effects on flavor diversity and wine quality obtained by using "friendly" native yeasts that allowed the microbial terroir flora to participate and contribute during fermentation.
葡萄花和葡萄果实是原生酵母发展最有趣的生态位之一。有超过 100 种酵母物种和数以百万计的菌株参与并有助于设计微生物风土。在人类种植葡萄超过 10000 年后，根据不同的质量特征来划分葡萄和葡萄酒微产区，就可以理解葡萄酒风土的概念。环境条件，如气候、土壤成分、水管理、风和空气质量、海拔、动植物和微生物，被认为是“风土”的一部分，并有助于形成独特的葡萄酒风格。如果应用“低投入酿酒”策略，那么从质量差异化的角度来看，风土效应将更加真实。有趣的是，直到最近开发出用于大规模物种鉴定的新技术时，人们才对与葡萄相关的微生物菌群的作用进行了很少的研究。这些生物技术允许跟踪它们的环境变化及其对不同葡萄酒产区微生物分布的影响。在本章中，我们解释了通过使用“友好”的本地酵母获得的对风味多样性和葡萄酒质量的有趣积极影响，这些酵母允许微生物风土菌群在发酵过程中参与并做出贡献。
