发酵
葡萄酒
生物
食品科学
生态演替
乳酸乳球菌
微生物种群生物学
细菌
植物
乳酸
遗传学
作者
Rong Huang,Jiao Jiang,Ying Su,Hongfei Yu,Lei Shen,Yanlin Liu,Yi Qin,Yuyang Song
标识
DOI:10.1016/j.fochx.2023.100618
摘要
Microbiota succession in spontaneous fermentation of Cabernet Sauvignon cultivated under the rain-shelter was characterized, with open-field cultivation as the control. For both cultivation modes, Saccharomyces, Starmerella, and Mycosphearella were the principal fungi, and Tatumella, Gluconobacter, and Acinetobacter were the prevailing bacteria. Rain-shelter reduced the abundance of Hanseniaspora, Candida, Starmerella, Gluconobacter, and Lactococcus. During fermentation, fungal microbiota diversity in samples from the rain-shelter cultivation decreased more drastically than the control (p < 0.05). In terms of the correlation between microbiota and volatile compounds production, the abundance of Hanseniaspora uvarum, Candida apicola, Starmerella bacillaris, Gluconobacter oxydans, and Lactococcus lactis were positively correlated with the production of esters and higher alcohols. Instead of bacterial microbiota, fungal community succession exhibited a positive correlation with the final wine volatiles under the rain-shelter cultivation. These findings demonstrated rain-shelter cultivation influences the succession pattern of microbial communities and in turn impacts the wine aromas and flavors.
科研通智能强力驱动
Strongly Powered by AbleSci AI