College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China; Gansu Key Laboratory of Viticulture and Enology, Lanzhou 730070, China.
College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China; Gansu Key Laboratory of Viticulture and Enology, Lanzhou 730070, China; College of Enology, Northwest A&F University, Yangling, Shaanxi 712100, China.
Food Res Int. 2023 Feb;164:112379. doi: 10.1016/j.foodres.2022.112379. Epub 2022 Dec 28.
The microbiota is of great importance in forming flavor compounds and improving sensory characteristics during wine fermentation. Understanding microbial succession is critical for controlling its contribution to wine flavor with predictable sensory quality. In this study, microbial community composition and characteristic flavor compounds were identified during the inoculation fermentation (IF) and spontaneous fermentation (SF) to provide a basis for exploring the relationship between these microorganisms and volatile components. The results demonstrated that SF had higher fungal community diversity and lower bacterial community diversity than IF. Eleven (11) fungal and 10 bacterial genera (relative abundance > 0.1 %) were considered beneficial microbiota. Saccharomyces, Hanseniaspora, and Alternaria were the leading fungal genera in SF. Massilia, Nesterenkonia, and Halomonas were the predominant bacteria in IF, while Tatumella and Ochrobactrum were mainly from SF. In addition, the microbial community composition was reshaped via correlational analysis between microbiota succession and physicochemical properties, mainly attributed to the changes in environmental factors during fermentation. The SF wines had more aromatic higher alcohols, acetate esters, and terpenes. Also, the sensory evaluation showed that the SF wines were characterized by more fruity, floral, intense, and typical aromas. The associations between the microbial community and the volatile components indicated that the dominant species largely determined the characteristic flavor compounds during fermentation.
在葡萄酒发酵过程中，微生物菌群对于形成风味化合物和改善感官特性具有重要意义。了解微生物演替对于控制其对葡萄酒风味的贡献，以获得可预测的感官质量至关重要。本研究旨在通过接种发酵（IF）和自然发酵（SF）过程中微生物群落组成和特征风味化合物的鉴定，为探索这些微生物与挥发性成分之间的关系提供依据。结果表明，SF 具有比 IF 更高的真菌群落多样性和更低的细菌群落多样性。有 11 种真菌属（相对丰度＞0.1%）和 10 种细菌属（相对丰度＞0.1%）被认为是有益的微生物菌群。在 SF 中，酿酒酵母属、汉逊酵母属和链格孢属是主要的真菌属。在 IF 中，主要的细菌属是马塞利亚菌属、内斯勒克氏菌属和盐单胞菌属，而塔图拉菌属和欧文氏菌属主要来自 SF。此外，通过微生物群落演替与理化性质之间的相关性分析对微生物群落组成进行了重塑，主要归因于发酵过程中环境因素的变化。SF 葡萄酒具有更多的芳香醇、乙酸酯和萜烯。此外，感官评价表明，SF 葡萄酒具有更多的果香、花香、浓郁和典型的香气。微生物群落与挥发性成分之间的关联表明，优势种在很大程度上决定了发酵过程中的特征风味化合物。
