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The Fungal Microbiome Is an Important Component of Vineyard Ecosystems and Correlates with Regional Distinctiveness of Wine.
mSphere ( IF 4.8 ) Pub Date : 2020-08-12 , DOI: 10.1128/msphere.00534-20 Di Liu 1 , Qinglin Chen 1 , Pangzhen Zhang 1 , Deli Chen 1 , Kate S Howell 2
mSphere ( IF 4.8 ) Pub Date : 2020-08-12 , DOI: 10.1128/msphere.00534-20 Di Liu 1 , Qinglin Chen 1 , Pangzhen Zhang 1 , Deli Chen 1 , Kate S Howell 2
Affiliation
The flavors of fermented plant foods and beverages are formed by microorganisms, and in the case of wine, the location and environmental features of the vineyard site also imprint the wine with distinctive aromas and flavors. Microbial growth and metabolism play an integral role in wine production, by influencing grapevine health, wine fermentation, and the flavor, aroma, and quality of finished wines. The contributions by which microbial distribution patterns drive wine metabolites are unclear, and while flavor has been correlated with fungal and bacterial composition for wine, bacterial activity provides fewer sensorially active biochemical conversions than fungi in wine fermentation. Here, we collected samples across six distinct wine-growing areas in southern Australia to investigate regional distribution patterns of fungi and bacteria and the association with wine chemical composition. Results show that both soil and must microbiota distinguish wine-growing regions. We found a relationship between microbial and wine metabolic profiles under different environmental conditions, in particular measures of soil properties and weather. Fungal communities are associated with wine regional distinctiveness. We found that the soil microbiome is a source of grape- and must-associated fungi and suggest that weather and soil could influence wine characteristics via the soil fungal community. Our report describes a comprehensive scenario of wine microbial biogeography where microbial diversity responds to the surrounding environment and correlates with wine composition and regional characteristics. These findings provide perspectives for thoughtful human practices to optimize food composition through understanding fungal activity and abundance.
中文翻译:
真菌微生物组是葡萄园生态系统的重要组成部分,与葡萄酒的区域特色有关。
发酵植物性食品和饮料的风味是由微生物形成的,就葡萄酒而言,葡萄园所在地的位置和环境特征也给葡萄酒留下了独特的香气和风味。微生物生长和新陈代谢在葡萄酒生产中起着不可或缺的作用,它影响葡萄藤的健康、葡萄酒发酵以及成品葡萄酒的风味、香气和质量。微生物分布模式驱动葡萄酒代谢物的贡献尚不清楚,虽然风味与葡萄酒的真菌和细菌组成相关,但在葡萄酒发酵中,细菌活动比真菌提供更少的感官活性生化转化。这里,我们在澳大利亚南部六个不同的葡萄酒产区收集了样本,以研究真菌和细菌的区域分布模式以及与葡萄酒化学成分的关联。结果表明,土壤和葡萄汁微生物群可以区分葡萄酒产区。我们发现了不同环境条件下微生物和葡萄酒代谢谱之间的关系,特别是土壤特性和天气的测量。真菌群落与葡萄酒区域的独特性有关。我们发现土壤微生物组是葡萄和葡萄相关真菌的来源,并表明天气和土壤可以通过土壤真菌群落影响葡萄酒的特性。我们的报告描述了葡萄酒微生物生物地理学的综合场景,其中微生物多样性对周围环境做出反应,并与葡萄酒成分和区域特征相关。这些发现为深思熟虑的人类实践提供了视角,通过了解真菌活动和丰度来优化食物成分。
更新日期:2020-08-14
中文翻译:
真菌微生物组是葡萄园生态系统的重要组成部分,与葡萄酒的区域特色有关。
发酵植物性食品和饮料的风味是由微生物形成的,就葡萄酒而言,葡萄园所在地的位置和环境特征也给葡萄酒留下了独特的香气和风味。微生物生长和新陈代谢在葡萄酒生产中起着不可或缺的作用,它影响葡萄藤的健康、葡萄酒发酵以及成品葡萄酒的风味、香气和质量。微生物分布模式驱动葡萄酒代谢物的贡献尚不清楚,虽然风味与葡萄酒的真菌和细菌组成相关,但在葡萄酒发酵中,细菌活动比真菌提供更少的感官活性生化转化。这里,我们在澳大利亚南部六个不同的葡萄酒产区收集了样本,以研究真菌和细菌的区域分布模式以及与葡萄酒化学成分的关联。结果表明,土壤和葡萄汁微生物群可以区分葡萄酒产区。我们发现了不同环境条件下微生物和葡萄酒代谢谱之间的关系,特别是土壤特性和天气的测量。真菌群落与葡萄酒区域的独特性有关。我们发现土壤微生物组是葡萄和葡萄相关真菌的来源,并表明天气和土壤可以通过土壤真菌群落影响葡萄酒的特性。我们的报告描述了葡萄酒微生物生物地理学的综合场景,其中微生物多样性对周围环境做出反应,并与葡萄酒成分和区域特征相关。这些发现为深思熟虑的人类实践提供了视角,通过了解真菌活动和丰度来优化食物成分。