Bai Chunyan, Yao Yuan, Wang Hua, Li Hua, Wei Ruteng
College of Food Science and Engineering, Shanxi Agricultural University, No. 1, Mingxian South Road, Jinzhong 030801, China.
Beijing Hongxing Liuquxiang Co., Ltd., Liuquxiang Branch Company, Industrial Zone, Qixian, Jinzhong 030900, China.
Foods. 2025 Mar 30;14(7):1211. doi: 10.3390/foods14071211.
The regional characteristics of wine are shaped by the synergistic effects of vineyard climate conditions, soil microbial microorganisms, soil properties, and grape must microorganisms; however, their role in shaping regional wine quality is still poorly understood. In this study, soil, grape must, and fermentation samples were collected from Cabernet Sauvignon vineyards in five regions of China. High-throughput sequencing technology was used to analyze the microbiota, and Headspace-Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry (HS-SPME-GC-MS) was used to determine the wine metabolite profile. The results showed that the wine metabolite profiles from different vineyards were significantly different and could be distinguished by their volatile compounds, with each vineyard possessing unique characteristic metabolites. The geographical origin of vineyards significantly influenced the microbial diversity of both soil and winery environments. Although the microbiota changed during fermentation, regional microbial signatures were preserved at the end of fermentation. The random forest model indicated that fungal diversity and weather are key predictors influencing wine regionality, with fungal diversity in grape must having the greatest impact. Partial least squares path modeling further revealed that fungal diversity in grape must had the most significant impact on wine metabolite profiles, followed by weather and then soil fungal diversity. In contrast, soil properties and soil bacterial diversity had weaker effects on these profiles and were significantly influenced by the weather. Overall, this study provides a novel perspective for understanding the mechanisms underlying wine regionality and clarifies the key role of microorganisms, particularly fungal communities, in shaping wine regionality.
葡萄酒的地域特征是由葡萄园气候条件、土壤微生物、土壤性质和葡萄汁微生物的协同作用塑造而成的；然而，它们在塑造地域葡萄酒品质方面的作用仍未得到充分了解。在本研究中，从中国五个地区的赤霞珠葡萄园采集了土壤、葡萄汁和发酵样品。利用高通量测序技术分析微生物群，并采用顶空-固相微萃取-气相色谱-质谱联用（HS-SPME-GC-MS）测定葡萄酒代谢物谱。结果表明，不同葡萄园的葡萄酒代谢物谱存在显著差异，可通过其挥发性化合物进行区分，每个葡萄园都拥有独特的特征代谢物。葡萄园的地理来源显著影响土壤和酿酒厂环境中的微生物多样性。虽然微生物群在发酵过程中发生了变化，但在发酵结束时仍保留了区域微生物特征。随机森林模型表明，真菌多样性和气候是影响葡萄酒地域特征的关键预测因素，葡萄汁中的真菌多样性影响最大。偏最小二乘路径建模进一步揭示，葡萄汁中的真菌多样性对葡萄酒代谢物谱的影响最为显著，其次是气候，然后是土壤真菌多样性。相比之下，土壤性质和土壤细菌多样性对这些谱的影响较弱，且受气候的显著影响。总体而言，本研究为理解葡萄酒地域特征的潜在机制提供了新的视角，并阐明了微生物，特别是真菌群落，在塑造葡萄酒地域特征中的关键作用。
