Microbes influence the quality of agricultural commodities and contribute to their distinctive sensorial attributes. Increasingly studies have demonstrated not only differential geographic patterns in microbial communities and populations, but that these contribute to valuable regionally distinct agricultural product identities, the most well-known example being wine. However, little is understood about microbial geographic patterns at scales of less than 100 km. For wine, single vineyards are the smallest (and most valuable) scale at which wine is asserted to differ; however, it is unknown whether microbes play any role in agricultural produce differentiation at this scale. Here we investigate whether vineyard fungal communities and yeast populations driving the spontaneous fermentation of fruit from these same vineyards are differentiated using metagenomics and population genetics. Significant differentiation of fungal communities was revealed between four Central Otago (New Zealand) Pinot Noir vineyard sites. However, there was no vineyard demarcation between fermenting populations of S. cerevisiae. Overall, this provides evidence that vineyard microbiomes potentially contribute to vineyard specific attributes in wine. Understanding the scale at which microbial communities are differentiated, and how these communities influence food product attributes has direct economic implications for industry and could inform sustainable management practices that maintain and enhance microbial diversity.

中文翻译：

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葡萄园系统中的小规模真菌群落分化。

微生物会影响农产品的质量，并有助于其独特的感官属性。越来越多的研究表明，不仅微生物群落和种群的地理分布不同，而且这些特征也有助于形成有价值的，具有地区特色的农产品，其中最著名的例子是葡萄酒。但是，人们对小于100 km的微生物地理格局知之甚少。对于葡萄酒而言，单一的葡萄园是最小的（也是最有价值的）葡萄园，在此范围内，葡萄酒被认为具有不同的价值。然而，在这种规模的微生物分化过程中，微生物是否发挥任何作用还不得而知。在这里我们调查是否使用宏基因组学和种群遗传学来区分葡萄园真菌群落和驱动来自这些相同葡萄园的水果自发发酵的酵母种群。在四个中奥塔哥（新西兰）黑皮诺葡萄园区之间发现了真菌群落的显着差异。但是，酿酒酵母的发酵种群之间没有葡萄园的界限。总体而言，这提供了证据，证明葡萄园的微生物群可能有助于葡萄酒中葡萄园特定的特性。了解微生物群落分化的程度，以及这些群落如何影响食品属性对产业具有直接的经济意义，并可以为维持和增强微生物多样性的可持续管理方法提供参考。