College of Enology, Northwest A&F University, Yangling, Shaanxi, PR China.
Penglai Vine and Wine Industry Development Service Center, Yantai, Shandong, PR China.
Crit Rev Food Sci Nutr. 2023;63(26):8249-8260. doi: 10.1080/10408398.2022.2055528. Epub 2022 Mar 25.
With the awakening of consumers' awareness of sustainable development issues and demand for wines, natural wines provide opportunities for the future development of the wine industry. Microbiomes are integral to viticulture and winemaking, where various microorganisms can exert positive and negative effects on grape health and wine quality. Communities of microorganisms associated with the vineyard play an important role in soil productivity as well as disease resistance developed by the vine. Wine is a fermented natural product, and the vineyard serves as a key point of entry for quality-modulating microbiota, particularly in wine fermentations that are conducted without the addition of exogenous yeasts. Thus, the sources and persistence of wine-relevant microbiota in vineyards critically impact its quality. In this review, we first examined that mimicking natural ecological cultivation to improve microbial diversity can enhance vineyard ecological services and reduce external inputs; then we examined that grape berries naturally possess all the elements of winemaking, including the nutrients for microbial growth, driving forces for the microbiota succession, and the enzymatic system for biochemical reactions; finally, we examined food safety, stability, specific interventions, and sustainability of natural wine industry-scale practices.
随着消费者对可持续发展问题和葡萄酒需求的意识觉醒，自然酒为葡萄酒行业的未来发展提供了机遇。微生物组是葡萄栽培和酿酒不可或缺的一部分，其中各种微生物会对葡萄的健康和葡萄酒的质量产生积极和消极的影响。与葡萄园相关的微生物群落对土壤生产力以及葡萄藤的抗病性发挥着重要作用。葡萄酒是一种发酵的天然产品，而葡萄园是调节微生物群的关键切入点，特别是在不添加外源酵母的葡萄酒发酵中。因此，葡萄园中原酒相关微生物群的来源和持久性对其质量有重大影响。在这篇综述中，我们首先研究了模仿自然生态栽培以提高微生物多样性可以增强葡萄园的生态服务功能并减少外部投入；然后我们研究了葡萄浆果天然具备了酿造葡萄酒的所有要素，包括微生物生长所需的营养物质、微生物群落演替的驱动力以及生化反应的酶系统；最后，我们研究了自然酒行业规模实践的食品安全、稳定性、特定干预措施和可持续性。
