Guedes Joana P, Cardoso Tiago Vidal, Fernandes Ticiana, Mendes Filipa, Baleiras-Couto M Margarida, Duarte Filomena L, Sousa Maria João, Franco-Duarte Ricardo, Chaves Susana R, Côrte-Real Manuela
CBMA - Centre of Molecular and Environmental Biology/ARNET-Aquatic Research Network, University of Minho, Campus of Gualtar, 4710-057, Braga, Portugal.
INIAV, IP - Instituto Nacional de Investigação Agrária e Veterinária, Pólo de Inovação de Dois Portos, Quinta da Almoinha, 2565-191, Dois Portos, Portugal.
Heliyon. 2024 Sep 3;10(18):e36975. doi: 10.1016/j.heliyon.2024.e36975. eCollection 2024 Sep 30.
Wine is widely consumed throughout the world and represents a significant financial market, but production faces increasing challenges. While consumers progressively value more complex flavor profiles, regional authenticity, and decreased use of additives, winemakers strive for consistency among climate change, characterized by rising environmental temperatures and sun burn events. This often leads to grapes reaching phenolic maturity with higher sugar levels, and increased microbial spoilage risk. Herein, we addressed these dual concerns by investigating the use of autochthonous strains for fermentations of grape musts resulting from these altered conditions. We characterized underexplored repositories of naturally-occurring strains isolated from different environments and geographical regions, regarding adequate enological properties (e.g., high cell growth, reduced production of HS, ethanol and acetic acid, increased SO resistance, killer activity), and other less frequently investigated properties (resistance to osmotic stress, potassium and aluminium silicates and fungicides). The phenotypic data were organized in a biobank, and bioinformatic analysis grouped the strains according to their characteristics. Furthermore, we analyzed the potential of four Portuguese isolates to be used in fermentations of grape musts with high sugar levels, uncovering promising candidates. This research therefore contributes to ongoing efforts to increase sustainability and quality of wine production.
葡萄酒在全球范围内广泛消费，是一个重要的金融市场，但生产面临着越来越多的挑战。尽管消费者越来越看重更复杂的风味特征、地域特色以及添加剂使用的减少，但酿酒师们在气候变化的背景下努力保持一致性，气候变化的特点是环境温度上升和日灼事件增加。这往往导致葡萄在达到酚类成熟时糖分含量更高，微生物腐败风险增加。在此，我们通过研究使用本土菌株对这些变化条件下产生的葡萄汁进行发酵，解决了这两个问题。我们对从不同环境和地理区域分离出的未充分探索的天然菌株库进行了表征，考察了其适当的酿酒特性（例如，高细胞生长、硫化氢、乙醇和乙酸产量降低、抗二氧化硫能力增强、杀酵母活性）以及其他较少研究的特性（对渗透胁迫、钾和硅酸铝以及杀菌剂的抗性）。表型数据被整理到一个生物样本库中，生物信息学分析根据菌株的特征对其进行了分类。此外，我们分析了四株葡萄牙分离株用于高糖葡萄汁发酵的潜力，发现了有前景的候选菌株。因此，这项研究有助于为提高葡萄酒生产的可持续性和质量所做的持续努力。
