College of Enology, Northwest A&F University, Yangling 712100, Shaanxi, People's Republic of China.
College of Enology, Northwest A&F University, Yangling 712100, Shaanxi, People's Republic of China; China Wine Industry Technology Institute, Yinchuan 750021, Ningxia, People's Republic of China; Shaanxi Engineering Research Center for Viti-Viniculture, Yangling 712100, Shaanxi, People's Republic of China; Engineering Research Center for Viti-Viniculture, National Forestry and Grassland Administration, Yangling 712100, Shaanxi, People's Republic of China.
Food Res Int. 2023 May;167:112718. doi: 10.1016/j.foodres.2023.112718. Epub 2023 Mar 20.
Under natural conditions, a complex and dynamic microbial ecosystem exists on the grape epidermis, which plays an important role in safeguarding grape health and facilitating the conversion of grapes into wine. However, current viticulture and vinification are flooded with excessive chemical additives and commercial ferments, leading to a reduction in microbial diversity, affecting the ecological balance of the natural microbiota and masking the wine terroir. This experiment comprehensively explored the continuous changes in the natural microbiota from the Ecolly (Vitis vinifera L.) grape epidermis to spontaneous fermentation over two years. The results suggested that microbial community structure and composition were significantly influenced by vintage and growing stage, with fungal genera being more stable than bacterial genera during the growing season. The fungal genera Alternaria, Ascochyta, Gibberella and Dissoconium and the bacterial genera Pantoea, Sediminibacterium, Ralstonia and Sphingomonas were mainly present on the grape epidermis in both years. The natural microbial diversity decreased from grape growth to spontaneous fermentation, and the fermentation environment reshapes the community structure, composition and diversity of the wine microbial consortium. These findings provide insights to promote cultivation and fermentation management strategies, advocate natural terroir attributes for grapes and wines, and promote sustainable development of the wine industry.
在自然条件下，葡萄表皮存在着复杂而动态的微生物生态系统，它在保护葡萄健康和促进葡萄转化为葡萄酒方面起着重要作用。然而，目前的葡萄栽培和酿酒业充斥着过量的化学添加剂和商业发酵剂，导致微生物多样性减少，影响了自然微生物区系的生态平衡，并掩盖了葡萄酒的风土。本实验全面探讨了自然微生物群从 2 年中埃科利（Vitis vinifera L.）葡萄表皮到自发发酵的连续变化。结果表明，微生物群落结构和组成受年份和生长阶段的显著影响，真菌属在生长季节比细菌属更稳定。在这两年中，葡萄表皮上主要存在真菌属Alternaria、Ascochyta、Gibberella 和 Dissoconium 以及细菌属Pantoea、Sediminibacterium、Ralstonia 和 Sphingomonas。从葡萄生长到自发发酵，自然微生物多样性降低，发酵环境重塑了葡萄酒微生物联合体的群落结构、组成和多样性。这些发现为促进栽培和发酵管理策略提供了参考，倡导葡萄和葡萄酒的自然风土属性，并促进葡萄酒行业的可持续发展。
