College of Enology, Northwest A & F University, Yangling, China.
College of Life and Geographical Sciences, Kashi University, Kashi, China.
Int J Food Microbiol. 2023 Nov 2;404:110315. doi: 10.1016/j.ijfoodmicro.2023.110315. Epub 2023 Jul 7.
On their journey from the wine grape to the resulting wine, microbiota from grape surfaces controlled by multiple factors is transferred to wine spontaneous fermentation process with indisputable consequences for wine quality parameters. The associated microbiota was regionally distinct (defined to microbial terroir) but how these microbial patterns with significantly regional distinctiveness quantitatively drive the wine regional characteristics are not definite within a complete grape ecosystem at different geographical (> 300 km), subregional (< 10 km), and varietal scales. Here, we collected 24 samples (containing two grape varieties) from four subregions of two regions in Xinjiang wine production area to investigate fungal distribution patterns and the association with wine chemical composition at different evaluation scales. Meanwhile, the relationships were established between geographical, subregional, varietal community of fungi, and wine volatile aroma using partial least squares regression (PLSR) and structural equation modeling (SEM). Results show that microbial and volatile samples present the significantly regional difference inside the complete ecosystem. Microbiota showed a stronger heterogeneity at geography scales, which drove the distributions of subregional and varietal microbiota thereby influencing the volatile composition of finished wines. Moreover, geographical microbiota seems to weaken the effects of varietal community on wine aroma compounds. Microbial communities respond to environmental changes within a completely set grape-related ecosystem at different scales, and these responses resulted in the wine regional distinctiveness based on the volatile profiles. Our findings further confirmed the important role of microbial terroir in shaping wine styles and provided the new cerebration for the terroir drivers of microbiota.
在从酿酒葡萄到葡萄酒的旅程中，受多种因素控制的葡萄表面微生物群会转移到葡萄酒自发发酵过程中，这对葡萄酒质量参数产生了不可否认的影响。相关的微生物群具有区域性差异（定义为微生物风土），但在不同的地理（> 300 公里）、次区域（< 10 公里）和品种尺度的完整葡萄生态系统中，这些具有显著区域差异的微生物模式如何定量驱动葡萄酒的区域特征还没有明确的结论。在这里，我们从新疆葡萄酒产区的两个地区的四个次区域收集了 24 个样本（包含两个葡萄品种），以调查不同评估尺度下真菌分布模式及其与葡萄酒化学成分的关系。同时，使用偏最小二乘回归（PLSR）和结构方程模型（SEM）建立了地理、次区域、品种真菌群落与葡萄酒挥发性香气之间的关系。结果表明，完整生态系统内微生物和挥发性样品呈现出明显的区域差异。微生物在地理尺度上表现出更强的异质性，这驱动了次区域和品种微生物区系的分布，从而影响了成品葡萄酒的挥发性成分。此外，地理微生物群似乎削弱了品种群落对葡萄酒香气化合物的影响。微生物群落会在不同尺度上对完全设定的葡萄相关生态系统内的环境变化做出反应，这些反应会根据挥发性特征产生葡萄酒的区域独特性。我们的研究结果进一步证实了微生物风土在塑造葡萄酒风格方面的重要作用，并为微生物风土对葡萄酒的驱动因素提供了新的思考。
