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随机和决定性过程在阿伯内特法兰克的自发发酵过程中塑造了真菌群落和风味特征

Xue Zhang¹, Tianyuan Zhang¹, Jiaying Zhuang¹

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

Food research international (Ottawa, Ont.)

|December 6, 2025

概括

葡萄庄园的气候通过在发酵过程中改变真菌群体,显著影响葡萄酒的风味. 受到气候影响的随机过程驱动微生物的聚集,并在卡伯内特法兰克葡萄酒中形成独特的香味特征.

科学领域:

微生物生态学微生物生态学
葡萄酒学葡萄酒学
气候科学气候科学

背景情况:

自发发酵依赖于土著葡萄微生物群,受到环境因素的影响.
了解微生物群落的组合是解释葡萄酒品种特征和地形的关键.

研究的目的:

为了研究葡萄酒的气候变化如何影响菌社区在卡伯内特法兰克自发发酵过程中的组装.
将微生物动态和社区聚集过程与葡萄酒的挥发性概况和感官属性联系起来.
阐明在塑造葡萄酒微生物生态中的随机和决定性过程的平衡.

主要方法:

对于真菌社区动态的高通量测序.
头部空间固相微提取-气相色谱-质谱 (HS-SPME-GC-MS) 用于挥发性代谢.
对于真菌-调味剂关系的斯皮尔曼相关性.
生态零建模,以评估中性与利基化的过程.

主要成果:

葡萄酒的气候显著改变了真菌群落:Cladosporium在2022年占主导地位,而Saccharomyces在2023年更为丰富.
葡萄酒的挥发性概况反映了真菌变化:2022年的葡萄酒含有更高的 Ester (干果注释),2023年的葡萄酒含有更高的酒精 (花注释).
随机过程在社区集会中占主导地位,但具有由复古气候调节的显著决定性影响.

结论:

复古气候是一个关键的驱动因素,它调节了随机和决定性微生物组装过程的平衡.
这种微生物生态框架解释了气候如何影响自发发酵,并塑造葡萄酒独特的感官属性.
这些发现提供了对葡萄酒风味"土壤"影响的机制性理解.

关键词:

相关性分析是一项相关性分析.微生物社区的组装.微生物微生物中立的社区模式.复古复古的复古的复古的

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