Abstract：
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.
摘要：
在自然条件下,葡萄表皮上存在一个复杂而动态的微生物生态系统，这在保障葡萄健康和促进葡萄转化为葡萄酒方面发挥着重要作用。然而,当前的葡萄栽培和酿酒充斥着过量的化学添加剂和商业发酵，导致微生物多样性减少，影响自然微生物群的生态平衡，掩盖葡萄酒风土。该实验全面探索了从Ecolly（VitisviniferaL.）葡萄表皮到自发发酵两年来自然微生物区系的连续变化。结果表明,年份和生长期对微生物群落结构和组成有显著影响,在生长季节，真菌属比细菌属更稳定。真菌属Alternaria,阿斯科奇塔,赤霉素和地佐菌以及泛菌属，Sediminibacterium,在这两年中，葡萄表皮上主要存在拉氏菌和鞘氨醇单胞菌。从葡萄生长到自发发酵，自然微生物多样性下降，发酵环境重塑了群落结构，葡萄酒微生物群落的组成和多样性。这些发现为促进栽培和发酵管理策略提供了见解，提倡葡萄和葡萄酒的自然风土属性，促进葡萄酒产业的可持续发展。
