Department of Food Science and Technology, Oregon State University, Corvallis, Oregon, USA.
Center for Quantitative Life Sciences, Oregon State University, Corvallis, Oregon, USA.
Appl Environ Microbiol. 2024 Sep 18;90(9):e0081024. doi: 10.1128/aem.00810-24. Epub 2024 Aug 13.
The apiculate yeast genus has appeared frequently in enological research for more than 100 years, mostly focused upon the species due to its notable capacity to cause spoilage. Recently, there has been increased research into the potential benefits of other species, such as in producing more complex wines. Furthermore, large-scale DNA sequencing-based (metabarcoding) vineyard ecology studies have suggested that species may not be evenly distributed. To address potential differences across geographical areas in Oregon, we sampled extensively from 12 vineyards within the Willamette Valley American Viticultural Area (AVA), across 2 sub-AVAs (Eola-Amity Hills and Yamhill-Carlton). Metabarcoding was then used to assess the contribution of to the grape berry fungal community and the impact of wine processing on diversity. While 6 of the 23 recognized species were present on Pinot Noir grapes in the Willamette Valley AVA, differences between vineyards were driven by the abundance of . Significant positive correlations between the amount of present in must and at cold soak, and then cold soak to early ferment were observed. While intuitive, it is worth noting that no prior studies have observed this across such a large number of grape samples from different vineyards. Our results provide clear evidence that the abundance of on grapes may be an important predictor of potential impacts on wine quality, particularly if performing cold soak, which acts as an enrichment step.
yeasts are frequently found in uninoculated wine fermentations, and depending upon the species present, their contributions to the wine may be positive or negative. We found that in Oregon's Willamette Valley, the most common species of in Pinot Noir vineyards was the known spoilage organism, . This species was one of the strongest contributors to differences in fungal communities between different vineyards and was enriched during typical Pinot Noir processing. These results support as an integral and functional component of vineyard "microbial terroir" within Oregon.
在 100 多年的葡萄酒研究中，尖顶酵母属经常出现，主要集中在 物种上，因为它有显著的变质能力。最近，人们对其他 物种的潜在益处进行了更多的研究，例如 可以生产更复杂的葡萄酒。此外，基于大规模 DNA 测序的（代谢组学）葡萄园生态学研究表明， 物种可能分布不均。为了研究俄勒冈州不同地区的潜在差异，我们从威拉米特谷美国葡萄种植区（AVA）的 12 个葡萄园进行了广泛采样，跨越了 2 个次 AVA（Eola-Amity Hills 和 Yamhill-Carlton）。然后，使用代谢组学来评估 对葡萄浆果真菌群落的贡献以及葡萄酒加工对多样性的影响。虽然在威拉米特谷 AVA 的黑皮诺葡萄上存在 23 种公认的 物种中的 6 种，但葡萄园之间的差异是由 的丰度驱动的。在冷浸和冷浸至早期发酵过程中，观察到存在的 数量与葡萄汁和冷浸中存在的 数量之间存在显著的正相关。虽然这是直观的，但值得注意的是，以前没有研究在如此多来自不同葡萄园的葡萄样本中观察到这一点。我们的研究结果提供了明确的证据，表明葡萄上 的丰度可能是对葡萄酒质量潜在影响的重要预测因子，特别是如果进行冷浸，这是一个富集步骤。
酵母经常在未接种的葡萄酒发酵中被发现，并且根据存在的物种，它们对葡萄酒的贡献可能是积极的也可能是消极的。我们在俄勒冈州的威拉米特谷发现，黑皮诺葡萄园最常见的 物种是已知的变质生物 。该物种是导致不同葡萄园之间真菌群落差异的最强贡献者之一，并且在典型的黑皮诺处理过程中得到了富集。这些结果支持 作为俄勒冈州葡萄园“微生物风土”的一个组成和功能部分。
