葡萄生态系统中自然微生物群落多样性及其代谢酶系统的研究现状

Research status of the diversity of natural microbial community and metabolic enzyme system in grape ecosystem

摘要:

自然微生物是影响葡萄生理生长和葡萄酒质量的重要因素，广泛存在于葡萄和葡萄酒的生态系统中。其中，微生物的种类、数量和生长分布取决于气候、土壤、生长时期和发酵过程控制等多种因素。自然状态下，葡萄微生态系统的物种组成和代谢作用直接影响葡萄藤的健康和葡萄酒的发酵质量，并产生特定的葡萄酒风土特征。因此，本文对现有研究的葡萄园土壤、果实和葡萄酒自然发酵过程中的真菌和细菌的群落多样性和动态变化，及其代谢酶类对葡萄酒质量特性的影响进行了综述，以期通过对微生物群落的生理代谢和生态作用的全面认识，探究葡萄微生态的互作机理和代谢功能，促使微生物群落向葡萄和葡萄酒有益的方向发展，从而达到葡萄生态系统可持续、高质量发展的目的。

Abstract:

Natural microorganisms are important factors affecting the physiological growth of grape and the quality of wine, and widely exist in the ecosystem of grape and wine. The species, number and distribution of microorganisms depend on many factors such as climate, soil, growth period and fermentation process control. Under natural conditions, the species composition and metabolism of grape microecosystem directly affect the health of grape vine and the fermentation quality of wine, and produce specific wine terroir. Therefore, the diversity and dynamics of fungal and bacterial communities in vineyard soil, grape berry and wine natural fermentation, as well as the effects of their metabolic enzymes on wine quality were reviewed in this paper, with a view to fully understand the physiological metabolism and ecological function of the microbial community, exploring the interaction mechanism and metabolic function of the grape microecology, and promoting the development of the microbial community in the beneficial direction of grape and wine, in order to achieve the goal of sustainable and high-quality development of grape ecosystem.