Wine production is a complex procedure in which an important role is played by many microorganisms, particularly yeasts and bacteria. In modern wineries, alcoholic fermentation is usually carried out by adding microbial starter cultures of Saccharomyces cerevisiae strains for precisely controlled production. Nowadays, in the Slovak Republic, autochthonous vinification is getting more popular. The present article deals with the comparison of two vinification approaches, namely spontaneous fermentation and fermentation controlled by a standard commercial S. cerevisiae starter, from the point of view of microbiota dynamics and the chemical characteristics of the wines produced. The dynamics of microbial populations were determined during the fermentation process by a 16S and 28S rRNA next-generation sequencing approach. A profile of the volatile compounds during these fermentation processes was identified by solid-phase microextraction (SPME) coupled to gas chromatography-mass spectrometry (GC-MS). In summary, the microbial diversity in the m1 phase (initial must) was higher, despite the presence of the starter culture. In the m3 phase (young wine), the microbiome profiles of both batches were very similar. It seems that the crucial phase in order to study the relationship of the microbiome and the resulting product should be based on the m2 phase (fermented must), where the differences between the autochthonous and inoculated batches were more evident.

中文翻译：

---

两种不同葡萄酒发酵过程中微生物多样性的比较。

葡萄酒生产是一个复杂的过程，许多微生物在其中发挥重要作用，尤其是酵母和细菌。在现代酿酒厂中，酒精发酵通常通过添加酿酒酵母菌株的微生物发酵剂来进行，以精确控制生产。如今，在斯洛伐克共和国，本土酿造越来越受欢迎。本文介绍了两种酿酒方法的比较，即自发发酵和由标准商业酿酒酵母控制的发酵首先，从微生物群动力学和所生产葡萄酒的化学特性的角度来看。通过 16S 和 28S rRNA 下一代测序方法确定发酵过程中微生物种群的动态。通过固相微萃取 (SPME) 与气相色谱-质谱联用 (GC-MS) 联用，确定了这些发酵过程中挥发性化合物的概况。总之，尽管存在起始培养物，但 m1 阶段（初始必须）的微生物多样性更高。在 m3 阶段（年轻葡萄酒），两个批次的微生物组谱非常相似。看来，研究微生物组与最终产品之间关系的关键阶段应该基于 m2 阶段（发酵的必须），