Under natural conditions, a complex and dynamic microbial ecosystem exists on the grape epidermis, which plays an important role in safeguarding grape health and facilitating the conversion of grapes into wine. However, current viticulture and vinification are flooded with excessive chemical additives and commercial ferments, leading to a reduction in microbial diversity, affecting the ecological balance of the natural microbiota and masking the wine terroir. This experiment comprehensively explored the continuous changes in the natural microbiota from the Ecolly (Vitis vinifera L.) grape epidermis to spontaneous fermentation over two years. The results suggested that microbial community structure and composition were significantly influenced by vintage and growing stage, with fungal genera being more stable than bacterial genera during the growing season. The fungal genera Alternaria, Ascochyta, Gibberella and Dissoconium and the bacterial genera Pantoea, Sediminibacterium, Ralstonia and Sphingomonas were mainly present on the grape epidermis in both years. The natural microbial diversity decreased from grape growth to spontaneous fermentation, and the fermentation environment reshapes the community structure, composition and diversity of the wine microbial consortium. These findings provide insights to promote cultivation and fermentation management strategies, advocate natural terroir attributes for grapes and wines, and promote sustainable development of the wine industry.

在自然条件下，葡萄表皮上存在着复杂而动态的微生物生态系统，对维护葡萄健康、促进葡萄成酒具有重要作用。然而，当前的葡萄栽培和酿酒过程中充斥着过量的化学添加剂和商业发酵剂，导致微生物多样性减少，影响了天然微生物群的生态平衡并掩盖了葡萄酒风土。本实验全面探讨了 Ecolly ( Vitis vinifera )天然微生物群的持续变化L.) 葡萄表皮要自然发酵两年以上。结果表明，微生物群落结构和组成受年份和生长阶段的显着影响，在生长季节，真菌属比细菌属更稳定。真菌属Alternaria、Ascochyta、Gibberella和Dissoconium以及细菌属Pantoea、Sediminibacterium、Ralstonia和Sphingomonas这两年主要存在于葡萄表皮上。从葡萄生长到自发发酵，自然微生物多样性下降，发酵环境重塑了葡萄酒微生物群落的群落结构、组成和多样性。这些发现为推广种植和发酵管理策略、倡导葡萄和葡萄酒的自然风土属性以及促进葡萄酒行业的可持续发展提供了见解。