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确定性与随机性:由葡萄品种驱动的真菌组合在自发发酵中决定了不同的葡萄酒香味

Xue Zhang¹, Jiaying Zhuang¹, Xingya Wang¹

¹College of Enology, Northwest A&F University, Yangling, Shaanxi, 712100, China.

Food research international (Ottawa, Ont.)

|November 11, 2025

概括

葡萄品种显著影响葡萄发酵的真菌群落和风味特征. 马赛兰葡萄喜欢Saccharomyces,产生草药和音,而卡伯内特法兰克喜欢Cladosporium,产生鲜花和辛的香气.

科学领域:

葡萄酒学葡萄酒学
微生物生态学微生物生态学
食品化学食品化学

背景情况:

葡萄品种是葡萄酒生产的关键因素,影响微生物群落和最终葡萄酒的特性.
自发发酵依赖于本土微生物,其组合受到葡萄品种因素的影响.

研究的目的:

调查葡萄品种在葡萄酒自发发酵过程中对真菌群体聚集的影响.
了解种类驱动的微生物动力学如何影响葡萄酒风味差异化.
阐明植株特异性发酵结果背后的生态机制.

主要方法:

高通量测序用于真菌社区概况.
挥发性化合物分析用于味道代谢物识别.
应用中性社区模型 (NCM) 和零模型来分析微生物组装过程.
斯皮尔曼相关性分析将微生物群落与风味概况联系起来.

主要成果:

马塞兰 (MS) 和卡伯内特法兰克 (CF) 葡萄皮之间的真菌群落有显著差异,其中Saccharomyces主导MS和Cladosporium主导CF.
欧盟成员国葡萄酒的C6酒精,脂肪酸和的含量较高,与草药和香气有关.
CF葡萄酒的特点是主要的和烯,有助于花和辛的音符. 萨卡罗米切斯和卡扎克斯坦亚是MS中关键的风味驱动因素,而萨卡罗米切斯和汉斯尼亚斯波拉是CF的主要驱动因素.
在MS中,决定性的生态过程控制了真菌组合,而在CF中,占主导地位的是随机过程.

结论:

葡萄品种在自发发酵过程中是真菌社区结构和功能的主要驱动因素.
特定种类的真菌动力学通过代谢途径直接导致葡萄酒独特的风味特征.
这项研究建立了葡萄品种,微生物生态和葡萄酒感官属性之间的定量联系,突出了terroir的微生物基础.

关键词:

卡伯内特法兰克法兰克马赛兰和马赛兰微生物社区的组装.自发发酵自发发酵自发发酵挥发性化合物是一种挥发性化合物.

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