During winemaking, alcoholic and malolactic fermentations are usually conducted by strains of Saccharomyces cerevisiae and Oenococcus oeni, respectively. Although most commercial wines are produced via inoculation with both yeast and bacteria, uninoculated fermentations can increase microbial diversity, leading to more complex wines. In this study, Chardonnay must was subjected to a combination of inoculation treatments with S. cerevisiae and O. oeni in order to investigate how yeast and bacterial inoculation may impact the microbial communities of these wines.

中文翻译：

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酵母菌和细菌接种方法影响桶装霞多丽葡萄酒的微生物群落

在酿酒过程中，酒精和苹果酸发酵通常分别由酿酒酵母和oenococcus oeni菌株进行。尽管大多数商品酒都是通过接种酵母和细菌来生产的，但未经接种的发酵会增加微生物的多样性，从而导致葡萄酒更加复杂。在这项研究中，霞多丽必须与酿酒酵母和O. oeni一起接受接种处理，以研究酵母和细菌接种如何影响这些葡萄酒的微生物群落。