Wine production in Cyprus has strong cultural ties with the island’s tradition, influencing local and foreign consumers’ preferences and contributing significantly to Cyprus’ economy. A key contributor to wine quality and sensorial characteristics development is the microbiota that colonizes grapes and performs alcoholic fermentation. Still, the microbial patterns of wines produced in different geographic regions (terroir) in Cyprus remain unknown. The present study investigated the microbial diversity of five terroirs in Cyprus, two from the PGI Lemesos region [Kyperounta (PDO Pitsilia) and Koilani (PDO Krasochoria)], and three from the PGI Pafos region [Kathikas (PDO Laona Akamas), Panayia, and Statos (PDO Panayia)], of two grape varieties, Xynisteri and Maratheftiko, using high-throughput amplicon sequencing. Through a longitudinal analysis, we examined the evolution of the bacterial and fungal diversity during spontaneous alcoholic fermentation. Both varieties were characterized by a progressive reduction in their fungal alpha diversity (Shannon index) throughout the process of fermentation. Additionally, the study revealed a distinct separation among different terroirs in total fungal community composition (beta-diversity) for the variety Xynisteri. Also, Kyperounta terroir had a distinct total fungal beta-diversity from the other terroirs for Maratheftiko. Similarly, a significant distinction was demonstrated in total bacterial diversity between the PGI Lemesos region and the PGI Pafos terroirs for grape juice of the variety Xynisteri. Pre-fermentation, the fungal diversity for Xynisteri and Maratheftiko was dominated by the genera Hanseniaspora, Aureobasidium, Erysiphe, Aspergillus, Stemphylium, Penicillium, Alternaria, Cladosporium, and Mycosphaerella. During and post-fermentation, the species Hanseniaspora nectarophila, Saccharomyces cerevisiae, Hanseniaspora guilliermondii, and Aureobasidium pullulans, became the predominant in most must samples. Regarding the bacterial diversity, Lactobacillus and Streptococcus were the predominant genera for both grape varieties in all stages of fermentation. During fermentation, an increase was observed in the relative abundance of some bacteria, such as Acetobacter, Gluconobacter, and Oenococcus oeni. Finally, the study revealed microbial biomarkers with statistically significant higher relative representation, associated with each geographic region and each grape variety, during the different stages of fermentation. The present study’s findings provide an additional linkage between the grape microbial community and the wine terroir.

塞浦路斯的葡萄酒生产与该岛的传统有着密切的文化联系，影响着当地和外国消费者的喜好，并对塞浦路斯的经济做出了重大贡献。葡萄酒品质和感官特性发展的关键因素是在葡萄上定殖并进行酒精发酵的微生物群。尽管如此，不同地理区域生产的葡萄酒的微生物模式（风土）在塞浦路斯仍然未知。本研究调查了五种微生物的多样性风土在塞浦路斯，两枚来自 PGI Lemesos 地区 [Kyperounta (PDO Pitsilia) 和 Koilani (PDO Krasochoria)]，三枚来自 PGI 帕福斯地区 [Kathikas (PDO Laona Akamas)、Panayia 和 Statos (PDO Panayia)]，共两枚葡萄品种 Xynisteri 和 Maratheftiko，使用高通量扩增子测序。通过纵向分析，我们研究了自发酒精发酵过程中细菌和真菌多样性的演变。这两个品种的特点是在整个发酵过程中真菌α多样性（香农指数）逐渐减少。此外，该研究还揭示了不同类型之间的明显区别风土Xynisteri 品种的总真菌群落组成（β 多样性）。另外，基佩罗恩塔风土具有与其他真菌不同的总真菌β多样性风土对于马拉瑟夫蒂科。同样，PGI 莱梅索斯地区和 PGI 帕福斯地区的细菌总体多样性也存在显着差异。风土用于 Xynisteri 品种的葡萄汁。发酵前，Xynisteri 和 Maratheftiko 的真菌多样性以以下属为主汉逊氏杆菌,短梗霉属,白粉病,曲霉属,茎叶属,青霉属,链格孢属,枝孢属， 和球腔菌属。在发酵期间和发酵后，该物种嗜蜜汉逊酵母,酿酒酵母,吉里蒙汉逊氏菌， 和出芽短梗霉，成为大多数葡萄汁样品中的主要成分。关于细菌多样性，乳酸菌和链球菌属是这两个葡萄品种在所有发酵阶段的主要属。在发酵过程中，观察到一些细菌的相对丰度增加，例如醋杆菌属,葡糖杆菌属， 和酒酒球菌。最后，该研究揭示了在不同发酵阶段与每个地理区域和每个葡萄品种相关的具有统计显着较高相对代表性的微生物生物标志物。本研究的结果提供了葡萄微生物群落和葡萄酒之间的额外联系风土。