北美杂交葡萄的酵母群落在有机葡萄园和传统葡萄园之间有所不同
Adele L Bunbury-Blanchette1, Lihua Fan2, Gavin Kernaghan3
1Saint Mary's University, Faculty of Graduate Studies and Research, 923 Robie St, Atrium Building, Suite 210, Halifax, Nova Scotia B3H 1G3, Canada.
Journal of applied microbiology
|April 15, 2024
概括
有机和传统的葡萄种植实践显著影响了土著酵母社区的组成,但不是整体的多样性. 在新斯科舍省的葡萄园类型之间,对于造葡萄酒而言重要的基菌菌酵母有所不同.
科学领域:
- 葡萄酒学和葡萄种植
- 微生物学 微生物学
- 农业科学 农业科学
背景情况:
- 土著酵母社区在葡萄酒发酵和风味特征中发挥着至关重要的作用.
- 了解葡萄园中的酵母生态对于优化酒过程至关重要.
- 杂交葡萄品种在凉爽气候的葡萄栽培中越来越重要.
研究的目的:
- 为了比较本土酵母社区的物种多样性和组成,混合葡萄.
- 调查传统与有机种植实践对酵母社区的影响.
- 评估北美新兴的凉爽气候葡萄酒地区的酵母社区.
主要方法:
- 使用Illumina MiSeq测序,分析来自L'Acadie blanc葡萄末的土著酵母群落.
- 在新斯科舍省安纳波利斯山谷的有机和传统葡萄园中的酵母菌群体的表征.
- 过和处理序列数据以识别和量化酵母物种.
主要成果:
- 种植实践没有显著影响酵母多样性或物种丰富性.
- 在有机葡萄园和传统葡萄园之间,酵母社区的组成有很大差异.
- 传统的葡萄园显示出较高比例的Sporidiobolales和Filobasidium magnum,而有机葡萄园则有其他Filobasidium物种和Symmetrospora.
结论:
- 这项研究提供了首次全面评估与混合葡萄相关的酵母,在北美凉爽气候地区的不同种植实践下.
- 基本菌菌酵母主导着确定社区,有机葡萄园和传统葡萄园的物种组成存在显著差异.
- 独特的酵母成分表明可能对葡萄酒的特征产生影响,因此需要进一步调查基菌类酵母在酒中的作用.
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