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气候变化的影响在有机Pinot noir葡萄酒生产过程中对微生物群落的影响

Aghogho Ohwofasa^1,2, Manpreet Dhami³, Junwen Zhang¹

¹Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln, New Zealand.

|February 28, 2024

概括

气候变化对葡萄酒微生物有重大影响. 不同的细菌和真菌在两个年份内主导了有机Pinot noir生产,与温度和湿度的变化有关.

科学领域:

* 微生物学微生物学
* 葡萄酒学葡萄酒学
* 气候科学气候科学

背景情况:

* 有机酒依赖本土微生物进行发酵.
* 了解气候如何影响这些微生物群落对于持续的葡萄酒生产至关重要.
* 皮诺诺瓦尔的本土发酵是研究的一个关键领域.

研究的目的:

* 调查气候变化对有机葡萄酒生产过程中的微生物群落组成的影响.
*将当代气候数据与不同年份的微生物动态相关联.
* 为了确定对葡萄酒生产中的环境变化作出反应的关键微生物转变.

主要方法:

* 用元编码分析来仔细检查有机Pinot noir葡萄酒生产的微生物组.
* 通过使用生物复制品,评估了两年 (2018年和2021年) 的微生物成分.
* 在四个发酵时间点监测了微生物动态,并与气候数据相关联.

主要成果:

*在2018年和2021年年产之间观察到细菌和真菌成分的显著差异.
* 细菌的主导地位从乳球菌 (2018年) 转移到塔图梅拉 (2021年).
*真菌种群表现出差异,2018年有Starmerella,2021年有Metschnikowia,尽管两种种真菌种群都存在Saccharomyces.

结论:

*气候条件,特别是温度和湿度,在有机酒中显著影响微生物多样性.
* 特定于葡萄的气候变化导致不同的微生物社区结构.
* 气候变化可能会对保持一致的微生物特征和有机生产中的葡萄酒质量构成挑战.

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