Microbial diversity during wine fermentation in Beijing region and its influence on wine flavor
文献类型： 外文期刊
作者： Wu, Zhao-Qi 1 ; Jiao, Meng-Li 1 ; Li, De-Mei 1 ; Zhang, Hong-Xing 1 ; Xie, Yuan-Hong 1 ; Li, Hu-Jun 4 ; Yang, Meng-Meng 4 ; Duan, Xue-Rong 5 ; Pang, Xiao-Na 1 ; Fan, Xue-Mei 5 ;
作者机构： 1.Beijing Univ Agr, Food Sci & Engn Coll, Beijing Lab Food Qual & Safety, Beijing 102206, Peoples R China
2.Beijing Acad Agr & Forestry Sci, Maize Res Ctr, Beijing Key Lab Maize DNA Fingerprinting & Mol Bre, Beijing 100097, Peoples R China
3.The Belt & Rd Int Inst Grape & Wine Ind Innovat, Beijing 102206, Peoples R China
4.Beijing Chateau Lion Wine Ind Co Ltd, Beijing 102442, Peoples R China
5.Kweichow Moutai Distillery Grp Changli Winery Co L, Qinhuangdao 066600, Peoples R China
关键词： Spontaneous fermentation; Microbial terroir; Wine flavor; Correlation; O2PLS
期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：6.6； 五年影响因子：6.9 ）
ISSN： 0023-6438
年卷期： 2025 年 215 卷
页码：
收录情况： SCI
摘要： To investigate the "microbial terroir" in vineyard of Beijing and its effect on the flavor of wine fermented by coldresistant grapes, the microbial community from vineyard to fermentation both in spontaneous fermentation and fermentation with commercial yeast was investigated by High-throughput Sequencing. The flavor dynamics were analyzed by Gas Chromatography-Ion Mobility Spectrometer. Results showed that Acinetobacter, Pseudomonas and Gluconobacter derived from grapes entered to fermentation and became the dominant bacterial genera. Hanseniaspora from grapes gradually decreased and Saccharomyces became the dominant fungus in the late fermentation stage. A total of 55 typical volatile flavor compounds were detected during fermentation. Two-way Orthogonal Partial Least Squares were applied to reveal the correlation between microorganisms and flavor substances. A total of 8 fungal genera and 17 bacterial genera were strongly correlated with volatile organic compounds during wine fermentation. Saccharomyces was positively correlated with 1-penten-3-ol, ethyl butanoate, ethyl hexanoate M, and butanone, but negatively correlated with isobutyl propionate and acrolein. Hanseniaspora had a strong positive correlation with six flavor compounds: 1-hexanol, ethyl isobutyrate D, ethyl 3-methylbutanoate, ethyl hexanoate, butanal D, and 2,2,4,6,6-pentamethylheptane. This research provided the basis for the development and utilization of indigenous microorganisms in the vineyards of Beijing.
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