Ohwofasa Aghogho, Dhami Manpreet, Tian Bin, Winefield Christopher, On Stephen L W
Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln 7647, New Zealand.
Centre of Foods for Future Consumers, Lincoln University, Lincoln 7647, New Zealand.
Heliyon. 2023 May 2;9(5):e15658. doi: 10.1016/j.heliyon.2023.e15658. eCollection 2023 May.
The role of microbial diversity in influencing the organoleptic properties of wine and other fermented products is well est ablished, and understanding microbial dynamics within fermentation processes can be critical for quality assurance and product innovation. This is especially true for winemakers using spontaneous fermentation techniques, where environmental factors may play an important role in consistency of product. Here, we use a metabarcoding approach to investigate the influence of two environmental systems used by an organic winemaker to produce wines; vineyard (outdoors) and winery (indoors) to the bacterial and fungal communities throughout the duration of a spontaneous fermentation of the same batch of Pinot Noir grapes. Bacterial ( = 0.5814, p = 0.0001) and fungal ( = 0.603, p = 0.0001) diversity differed significantly across the fermentation stages in both systems. Members of the genus were found in winemaking for the first time, as a bacterial genus that can survive alcoholic fermentation. Our results also indicate that and species might be sensitive to environmental systems. These results clearly reflect the substantial influence that environmental conditions exert on microbial populations at every point in the process of transforming grape juice to wine via fermentation, and offer new insights into the challenges and opportunities for wine production in an ever-changing global climate.
微生物多样性在影响葡萄酒和其他发酵产品感官特性方面的作用已得到充分确立，了解发酵过程中的微生物动态对于质量保证和产品创新至关重要。对于采用自然发酵技术的酿酒师来说尤其如此，在这种情况下，环境因素可能对产品的一致性起着重要作用。在这里，我们使用元条形码方法来研究一位有机酿酒师用于生产葡萄酒的两个环境系统；葡萄园（户外）和酒厂（室内）对同一批黑皮诺葡萄自然发酵全过程中细菌和真菌群落的影响。在两个系统中，发酵阶段的细菌（=0.5814，p=0.0001）和真菌（=0.603，p=0.0001）多样性存在显著差异。首次在酿酒过程中发现了属的成员，它是一种能够在酒精发酵中存活的细菌属。我们的结果还表明，种和种可能对环境系统敏感。这些结果清楚地反映了环境条件在通过发酵将葡萄汁转化为葡萄酒的过程中对微生物种群在每个阶段所产生的重大影响，并为在不断变化的全球气候下葡萄酒生产所面临的挑战和机遇提供了新的见解。
