Chen Yu, Lei Xingmeng, Zhang Tianyuan, Dang Guofang, Cheng Chifang, Fang Chuanchuan, Liang Yanying, Qin Yi, Song Yuyang, Wang Lirong, Liu Yanlin
College of Enology, Northwest A & F University, Yangling 712100, Shaanxi, China; Zhengzhou Fruit Research Institute, Chinese Academy of Agricultural Sciences, Zhengzhou 450009, Henan, China.
College of Enology, Northwest A & F University, Yangling 712100, Shaanxi, China.
Food Res Int. 2025 Jun;211:116364. doi: 10.1016/j.foodres.2025.116364. Epub 2025 Apr 18.
Wine fermentation and flavour formation are the result of complex biochemical reactions driven by the microbial activity at the influences of multiple scales, of which the regional distinctness is significantly affected by the specific microbiota. In the study, volatile profiles and fungal compositions were examined by analysis of HS-SPME-GC-MS and high-throughput amplicon sequencing. The results indicated that succinic acid levels were significantly altered by regional factor, while tartaric acid, lactic acid, and volatile acidity were significantly affected by varietal factor. A total of 71 volatiles was characterized and quantified in the resultant wines. Chemometric approaches (OPLS-DA and Random Forest clarification) were used to identify the key regional variations of volatiles from different varietal wines. Nine of the key volatiles were clarified in Cabernet Sauvignon wines, including 1-propanol, isoamylol, (E)-3-hexen-1-ol, 1-heptanol, phenylethyl alcohol, ethyl isovalerate, ethyl 2-methylbutanoate, diethyl succinate, and phenethyl acetate, while seven of the regional variations across Marselan wines were identified involving 1-octen-3-ol, 1-heptanol, ethyl acetate, isobutyl isovalerate, diethyl succinate, d-limonene, and nerol. The microbial amplicon-based result showed that the genera of Saccharomyces, Hanseniaspora, Aspergillus, and Cladosporium, were predominant on grape epidermis and during spontaneous fermentations, of which the relative abundances were adjusted by region, subregion, and variety. Correlation analysis highlighted that several non-fermentative fungi were significantly associated with aroma-active compounds with the exception of fermentative yeasts. This study underscores the intricate interplay between regional factors and varietal characteristics in shaping wine aroma characteristics, highlighting the importance of microbial diversity in enhancing wine quality and uniqueness.
葡萄酒发酵和风味形成是由微生物活动驱动的复杂生化反应的结果，这些反应受到多个尺度的影响，其中区域独特性受到特定微生物群的显著影响。在该研究中，通过顶空固相微萃取-气相色谱-质谱联用（HS-SPME-GC-MS）分析和高通量扩增子测序检测了挥发性成分和真菌组成。结果表明，琥珀酸水平受区域因素显著影响，而酒石酸、乳酸和挥发酸受品种因素显著影响。在所得葡萄酒中总共鉴定并定量了71种挥发性成分。采用化学计量学方法（正交偏最小二乘法判别分析和随机森林判别法）来识别不同品种葡萄酒中挥发性成分的关键区域差异。在赤霞珠葡萄酒中明确了9种关键挥发性成分，包括1-丙醇、异戊醇、（E）-3-己烯-1-醇、1-庚醇、苯乙醇、异戊酸乙酯、2-甲基丁酸乙酯、琥珀酸二乙酯和苯乙酸乙酯，而在马瑟兰葡萄酒中识别出7种区域差异成分，涉及1-辛烯-3-醇、1-庚醇、乙酸乙酯、异戊酸异丁酯、琥珀酸二乙酯、d-柠檬烯和橙花醇。基于微生物扩增子的结果表明，酿酒酵母属、汉逊酵母属、曲霉属和枝孢属在葡萄表皮和自发发酵过程中占主导地位，其相对丰度受地区、次区域和品种的影响。相关性分析强调，除发酵酵母外，几种非发酵真菌与香气活性化合物显著相关。本研究强调了区域因素和品种特性在塑造葡萄酒香气特征方面的复杂相互作用，突出了微生物多样性对提升葡萄酒品质和独特性的重要性。
