葡萄园介导的因素仍然在自然发酵和商业发酵中发挥作用，塑造酿酒微生物群落并影响葡萄酒的抗氧化和抗癌特性,Food Research International

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葡萄园介导的因素仍然在自然发酵和商业发酵中发挥作用，塑造酿酒微生物群落并影响葡萄酒的抗氧化和抗癌特性
Food Research International ( IF 7.0 ) Pub Date : 2023-08-05 , DOI: 10.1016/j.foodres.2023.113359
Elena Papadopoulou ₁ , Fotiοs Bekris ₁ , Sotirios Vasileiadis ₁ , Afroditi Krokida ₂ , Theodora Rouvali ₃ , Aristidis S Veskoukis ₄ , Kalliopi Liadaki ₁ , Demetrios Kouretas ₅ , Dimitrios G Karpouzas ₁

Affiliation

葡萄藤和酿酒微生物群对所生产葡萄酒的特性有很大影响。目前，我们对葡萄园相关因素（如品种、年份和塑造葡萄微生物群）的作用有了很好的了解。尽管如此，它们在酿造过程中的耐受力仍然未知。因此，我们研究的主要目的是确定这些因素如何影响（a）发酵过程中的微生物演替（即细菌和真菌）和（b）所生产葡萄酒的抗氧化、抗突变和抗癌潜力。这些在不同的酿造策略（即自发V1、自发加防腐剂V2、商业V3）下进行了评估，当地酿酒厂以接近全面的水平采用了两个品种（Roditis和Sideritis）、两种类型和两个年份。品种和年份是酿酒微生物群的强大而持久的决定因素，与葡萄园和早期发酵阶段的影响不同，其中非酵母菌、丝状真菌（即，、、、和醋酸菌（AAB）（，）主导，到发酵后期，除了葡萄园介导的因素外，与细菌群落相比，所采用的酿酒过程是真菌群落的最强决定因素，而每个品种的影响各不相同。进一步的分析发现，酿酒微生物群的成员（如酵母）与两个品种葡萄酒的抗癌和抗氧化特性之间存在显着的正相关性，这些发现可用于微生物群调节。酿造工艺，生产具有理想特性和增强区域特色的高品质葡萄酒。

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Vineyard-mediated factors are still operative in spontaneous and commercial fermentations shaping the vinification microbial community and affecting the antioxidant and anticancer properties of wines

The grapevine and vinification microbiota have a strong influence on the characteristics of the produced wine. Currently we have a good understanding of the role of vineyard-associated factors, like cultivar, vintage and in shaping the grapevine microbiota. Notwithstanding, their endurance along the vinification process remains unknown. Thus, the main objective of our study was to determine how these factors influence (a) microbial succession during fermentation (i.e., bacterial and fungal) and (b) the antioxidant, antimutagenic and anticancer potential of the produced wines. These were evaluated under different vinification strategies (i.e., spontaneous V1, spontaneous with preservatives V2, commercial V3), employed at near full-scale level by local wineries, for two cultivars (Roditis and Sideritis), two types, and two vintages. Cultivar and vintage were strong and persistent determinants of the vinification microbiota, unlike whose effect became weaker from the vineyard, and early fermentation stages, where non- yeasts, filamentous fungi (i.e., , , , and acetic acid bacteria (AAB) (, ) dominated, to late fermentation stages where and become prevalent. Besides vineyard-mediated factors, the vinification process employed was the strongest determinant of the fungal community compared to the bacterial community were effects varied per cultivar. Vintage and vinification type were the strongest determinants of the antioxidant, antimutagenic and anticancer potential of the produced wines. Further analysis identified significant positive correlations between members of the vinification microbiota like the yeasts and with the anticancer and the antioxidant properties of wines in both cultivars. These findings could be exploited towards a microbiota-modulated vinification process to produce high-quality wines with desirable properties and enhanced regional identity.

更新日期：2023-08-05

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