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Updated: May 12, 2025

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碳球微生物群改变葡萄的挥发性物质,并塑造葡萄酒的典型性

Menglong Liu1,2,3, Xuenan Yao1,2,3, Haiqi Wang1,3

  • 1State Key Laboratory of Plant Diversity and Specialty Crops, Beijing Key Laboratory of Grape Sciences and Enology, Institute of Botany, Chinese Academy of Sciences, Beijing, 100093, China.

The New phytologist
|April 18, 2025
PubMed
概括

葡萄的碳球细菌,特别是Sphingomonas,通过产生绿叶挥发性物质 (GLVs) 来显著影响葡萄酒的风味. 环境条件,而不是葡萄类型,主要塑造这些微生物群落,影响葡萄酒的典型性.

关键词:
葡萄酒 (Vitis vinifera) 是一种葡萄酒.葡萄葡萄是葡萄中的一种.微生物组是一个微生物组.这里是 Terroir 的地形.挥发性资产 挥发性资产

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