Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini 1, 64100 Teramo, Italy.
Cantina Orsogna 1964, Orsogna (CH), Italy.
Food Res Int. 2022 Aug;158:111577. doi: 10.1016/j.foodres.2022.111577. Epub 2022 Jun 25.
In this study the effect of farming practices on the diversity of grape fungal community of Vitis vinifera L. cultivar Montepulciano and the microbial metabolic activity was investigated. Small-scale vinifications were performed and wines were characterized. Agronomic management system affected the fungal community composition. Hanseniaspora, Areobasidium and Botrytis genera represented 30%, 20% and 10% of the total reads in all samples. A. pullulans, and Cladosprium cladosporioides mainly occurred on organic and biodynamic grapes. Saccharomyces and Pseudopithomyces genera were present only on organic or biodynamic grapes, respectively. The agronomic managements also influenced the potential functionality of microbial community. In fact, the metabolic function was increased in organic and biodynamic grapes. Polymers were used only by organic and biodynamic microbial communities, which also showed the highest values of Shannon's diversity index, and substrate richness. However, no significative differences were observed for the oenological parameters analyzed, with the only exception of the content of sugars which were higher on conventional grapes. The fermentation profiles showed that conventional wines had a lower residual sugars content, and a higher amount of alcohol. The differences observed in the volatile composition of the wines were both quantitative and qualitative. Conventional wines showed a lower content of esters, and a higher concentration of alcohols than organic and biodynamic ones. Biodynamic wines were characterized by the highest content of organic acids. The obtained results revealed that farming practices shape the fungal community influencing wine traits linking the wine with the viti-vinicultural area of origin.
本研究调查了农业实践对蒙特布查诺（Montepulciano）葡萄真菌群落多样性和微生物代谢活性的影响。进行了小规模的酿造，并对葡萄酒进行了表征。农业管理系统影响了真菌群落的组成。汉逊酵母属（Hanseniaspora）、节菱孢菌属（Areobasidium）和葡萄孢属（Botrytis）分别占所有样本总reads 的 30%、20%和 10%。出芽短梗霉（A. pullulans）和拟青霉（Cladosprium cladosporioides）主要存在于有机和生物动力学葡萄上。酿酒酵母（Saccharomyces）和假皮壳属（Pseudopithomyces）仅存在于有机或生物动力学葡萄上。农业管理还影响了微生物群落的潜在功能。事实上，有机和生物动力学葡萄的代谢功能增强。聚合物仅被有机和生物动力学微生物群落使用，它们还表现出最高的香农多样性指数和基质丰富度。然而，对于分析的酿造参数没有观察到显著差异，只有常规葡萄的糖含量较高是例外。发酵图谱显示，常规葡萄酒的残余糖含量较低，酒精含量较高。葡萄酒中挥发性成分的差异既有定量的也有定性的。常规葡萄酒的酯含量较低，而醇含量较高，与有机和生物动力学葡萄酒相比。生物动力学葡萄酒的特点是有机酸含量最高。所得结果表明，农业实践塑造了真菌群落，影响了葡萄酒的特性，将葡萄酒与葡萄种植的起源地联系起来。
