针状酵母属Hanseniaspora在100多年的植物学研究中频繁出现,主要集中在H.uvarum物种上,因为它具有明显的腐败能力。最近,对其他Hanseniaspora物种的潜在益处的研究有所增加,例如H.vineae,生产更复杂的葡萄酒。此外,大规模的基于DNA测序(元编码)葡萄园生态学研究表明,Hanseniaspora物种可能分布不均。为了解决俄勒冈州不同地理区域的潜在差异,我们从威拉米特谷美国葡萄种植区(AVA)的12个葡萄园中广泛采样,跨越2个子AVA(Eola-AmityHills和Yamhill-Carlton)。然后使用Metabarcoding评估Hanseniaspora对葡萄浆果真菌群落的贡献以及葡萄酒加工对多样性的影响。虽然在威拉米特山谷AVA的黑比诺葡萄上存在23种公认的Hanseniaspora物种中的6种,葡萄园之间的差异是由H.uvarum的丰度驱动的。必须和冷浸泡时存在的H.uvarum的量之间存在显着的正相关关系,然后观察到冷浸泡到早期发酵。虽然直观,值得注意的是,以前没有研究在来自不同葡萄园的如此大量的葡萄样品中观察到这一点。我们的研究结果提供了明确的证据,表明葡萄上的H.uvarum的丰度可能是对葡萄酒质量潜在影响的重要预测指标。特别是如果进行冷浸泡,这是一个浓缩步骤。
目的:在未接种的葡萄酒发酵中经常发现Hanseniaspora酵母,取决于存在的物种,他们对葡萄酒的贡献可能是正面的,也可能是负面的。我们发现在俄勒冈州威拉米特山谷,黑皮诺葡萄园中最常见的Hanseniaspora物种是已知的腐败生物,H.uvarum.该物种是导致不同葡萄园之间真菌群落差异的最大贡献者之一,并且在典型的黑比诺加工过程中得到了丰富。这些结果支持Hanseniaspora作为俄勒冈州葡萄园“微生物风土”的组成部分和功能组成部分。
The apiculate yeast genus Hanseniaspora has appeared frequently in enological research for more than 100 years, mostly focused upon the species H. uvarum due to its notable capacity to cause spoilage. Recently, there has been increased research into the potential benefits of other Hanseniaspora species, such as H. vineae, in producing more complex wines. Furthermore, large-scale DNA sequencing-based (metabarcoding) vineyard ecology studies have suggested that Hanseniaspora species may not be evenly distributed. To address potential differences across geographical areas in Oregon, we sampled extensively from 12 vineyards within the Willamette Valley American Viticultural Area (AVA), across 2 sub-AVAs (Eola-Amity Hills and Yamhill-Carlton). Metabarcoding was then used to assess the contribution of Hanseniaspora to the grape berry fungal community and the impact of wine processing on diversity. While 6 of the 23 recognized Hanseniaspora species were present on Pinot Noir grapes in the Willamette Valley AVA, differences between vineyards were driven by the abundance of H. uvarum. Significant positive correlations between the amount of H. uvarum present in must and at cold soak, and then cold soak to early ferment were observed. While intuitive, it is worth noting that no prior studies have observed this across such a large number of grape samples from different vineyards. Our results provide clear evidence that the abundance of H. uvarum on grapes may be an important predictor of potential impacts on wine quality, particularly if performing cold soak, which acts as an enrichment step.
OBJECTIVE: Hanseniaspora yeasts are frequently found in uninoculated wine fermentations, and depending upon the species present, their contributions to the wine may be positive or negative. We found that in Oregon\'s Willamette Valley, the most common species of Hanseniaspora in Pinot Noir vineyards was the known spoilage organism, H. uvarum. This species was one of the strongest contributors to differences in fungal communities between different vineyards and was enriched during typical Pinot Noir processing. These results support Hanseniaspora as an integral and functional component of vineyard \"microbial terroir\" within Oregon.