The microbial consortium of wine fermentations is highly dependent upon winemaking decisions made at crush, including the decision to inoculate and the decision to add sulfur dioxide (SO2) to the must. To investigate this, Chardonnay grape juice was subjected to two inoculation treatments (uninoculated and pied de cuve inoculation) as well as two SO2 addition concentrations (0 and 40 mg/L). The bacterial communities, fungal communities and Saccharomyces populations were monitored throughout fermentation using culture-dependent and culture-independent techniques. After fermentation, the wines were evaluated by a panel of experts. When no SO2 was added, the wines underwent alcoholic fermentation and malolactic fermentation simultaneously. Tatumella bacteria were present in significant numbers, but only in the fermentations to which no SO2 was added, and were likely responsible for the malolactic fermentation observed in these treatments. All fermentations were dominated by a genetically diverse indigenous population of Saccharomyces uvarum, the highest diversity of S. uvarum strains to be identified to date; 150 unique strains were identified, with differences in strain composition as a result of SO2 addition. This is the first report of indigenous S. uvarum strains dominating and completing fermentations at a commercial winery in North America.

中文翻译：

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添加亚硫酸盐和染色接种对霞多丽葡萄酒微生物群落和感官特征的影响：商业酿酒厂本土葡萄酵母的优势。


葡萄酒发酵的微生物群高度依赖于压榨时做出的酿酒决策，包括接种决策和向葡萄汁中添加二氧化硫 (SO2) 的决策。为了研究这一点，对霞多丽葡萄汁进行了两种接种处理（未接种和染色接种）以及两种 SO2 添加浓度（0 和 40 mg/L）。在整个发酵过程中，使用培养依赖型和非培养型技术对细菌群落、真菌群落和酵母菌群进行监测。发酵后，葡萄酒由专家小组进行评估。当不添加SO2时，葡萄酒同时进行酒精发酵和苹果酸乳酸发酵。塔图姆拉细菌大量存在，但仅存在于未添加 SO2 的发酵中，并且可能是在这些处理中观察到的苹果酸乳酸发酵的原因。所有发酵均由遗传多样性的葡萄汁酵母本地种群主导，这是迄今为止已鉴定的葡萄汁酵母菌株多样性最高的；鉴定出 150 种独特菌株，由于添加 SO2，菌株组成存在差异。这是关于本土葡萄葡萄球菌菌株在北美商业酿酒厂中主导并完成发酵的第一份报告。