Kioroglou Dimitrios, Mas Albert, Portillo Maria C
Department Bioquímica i Biotecnologia, Facultat d'Enologia, Universitat Rovira i Virgili, Tarragona, Spain.
Front Microbiol. 2020 Sep 9;11:562560. doi: 10.3389/fmicb.2020.562560. eCollection 2020.
Wine aged in barrels or bottles is susceptible to alteration by microorganisms that affect the final product quality. However, our knowledge of the microbiota during aging and the factors modulating the microbial communities is still quite limited. The present work uses high-throughput sequencing (HTS) techniques to deal with the meta-taxonomic characterization of microbial consortia present in red wines along 12 months aging. The wines obtained from two different grape varieties were aged at two different cellars and compared based on time of wine aging in the barrels, previous usage of the barrels, and differences between wine aging in oak barrels or glass bottles. The aging in barrels did not significantly affect the microbial diversity but changed the structure and composition of fungal and bacterial populations. The main microorganisms driving these changes were the bacterial genera , , , , , and and the fungal genera , , and . Our results showed that the oak barrels increased effect on the microbial diversity in comparison with the glass bottles, in which the microbial community was very similar to that of the wine introduced in the barrels at the beginning of the aging. Furthermore, wine in the bottles harbored higher proportion of but lower proportion of . Finally, it seems that 1 year of previous usage of the barrels was not enough to induce significant changes in the diversity or composition of microbiota through aging compared with new barrels. This is the first meta-taxonomic study on microbial communities during wine aging and shows that the microorganism composition of barrel-aged wines was similar at both cellars. These results hint at the possibility of a common and stable microbiota after aging in the absence of exogenous alterations. Further corroborations on the current outcome would be valuable for the comparison and detection of microbial alterations during aging that could potentially prevent economic losses in the wine industry.
在桶或瓶中陈酿的葡萄酒容易受到影响最终产品质量的微生物的改变。然而，我们对陈酿过程中微生物群以及调节微生物群落的因素的了解仍然相当有限。本研究采用高通量测序（HTS）技术对红葡萄酒在12个月陈酿过程中存在的微生物群落进行元分类学表征。从两种不同葡萄品种获得的葡萄酒在两个不同酒窖陈酿，并根据在桶中的陈酿时间、桶的先前使用情况以及橡木桶或玻璃瓶陈酿之间的差异进行比较。在桶中陈酿对微生物多样性没有显著影响，但改变了真菌和细菌种群的结构和组成。推动这些变化的主要微生物是细菌属、、、、、和，以及真菌属、和。我们的结果表明，与玻璃瓶相比，橡木桶对微生物多样性的影响更大，在玻璃瓶中，微生物群落与陈酿开始时引入桶中的葡萄酒非常相似。此外，瓶中的葡萄酒含有较高比例的，但比例较低。最后，与新桶相比，桶先前使用1年似乎不足以通过陈酿在微生物群的多样性或组成上引起显著变化。这是第一项关于葡萄酒陈酿过程中微生物群落的元分类学研究，表明两个酒窖中桶陈葡萄酒的微生物组成相似。这些结果暗示了在没有外源改变的情况下陈酿后存在共同且稳定的微生物群的可能性。对当前结果的进一步证实对于比较和检测陈酿过程中可能潜在防止葡萄酒行业经济损失的微生物改变将是有价值的。
