监测可行的葡萄微生物组以提高野生葡萄酒的质量

IF 0.7 Q4 MICROBIOLOGY
Brady L. Welsh, R. Eisenhofer, S. Bastian, S. Kidd
{"title":"监测可行的葡萄微生物组以提高野生葡萄酒的质量","authors":"Brady L. Welsh, R. Eisenhofer, S. Bastian, S. Kidd","doi":"10.1071/ma23004","DOIUrl":null,"url":null,"abstract":"Grapevines that are used for winemaking host a diverse range of microorganisms that make up their microbiome. The microbes that inhabit the grapevine have been used by winemakers to produce wine for centuries, although modern wine producers often rely on inoculated microorganisms such as Saccharomyces cerevisiae. In the Australian wine industry, there is a movement towards returning to the utilisation of the microbiome for wine fermentation. With the recent increase in the understanding of the role of the grapevine microbiome in grapevine health, fermentation and subsequent wine sensory traits, the microbial world offers a new level of complexity that can be harnessed for winemaking. In order to develop and maintain a desired vineyard micro-biodiversity, extensive microbial monitoring is required. Here we discuss the utilisation of a viability selection dye in order to distinguish between microorganisms that are live and associated with the host, and relic signals generated from non-living sources.","PeriodicalId":51885,"journal":{"name":"Microbiology Australia","volume":null,"pages":null},"PeriodicalIF":0.7000,"publicationDate":"2023-03-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Monitoring the viable grapevine microbiome to enhance the quality of wild wines\",\"authors\":\"Brady L. Welsh, R. Eisenhofer, S. Bastian, S. Kidd\",\"doi\":\"10.1071/ma23004\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Grapevines that are used for winemaking host a diverse range of microorganisms that make up their microbiome. The microbes that inhabit the grapevine have been used by winemakers to produce wine for centuries, although modern wine producers often rely on inoculated microorganisms such as Saccharomyces cerevisiae. In the Australian wine industry, there is a movement towards returning to the utilisation of the microbiome for wine fermentation. With the recent increase in the understanding of the role of the grapevine microbiome in grapevine health, fermentation and subsequent wine sensory traits, the microbial world offers a new level of complexity that can be harnessed for winemaking. In order to develop and maintain a desired vineyard micro-biodiversity, extensive microbial monitoring is required. Here we discuss the utilisation of a viability selection dye in order to distinguish between microorganisms that are live and associated with the host, and relic signals generated from non-living sources.\",\"PeriodicalId\":51885,\"journal\":{\"name\":\"Microbiology Australia\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":0.7000,\"publicationDate\":\"2023-03-09\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Microbiology Australia\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.1071/ma23004\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q4\",\"JCRName\":\"MICROBIOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Microbiology Australia","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1071/ma23004","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"MICROBIOLOGY","Score":null,"Total":0}
引用次数: 0

摘要

用于酿酒的葡萄藤含有各种各样的微生物,构成了它们的微生物组。葡萄藤上的微生物已经被酿酒师用来生产葡萄酒几个世纪了,尽管现代葡萄酒生产商经常依赖接种疫苗的微生物,如酿酒酵母。在澳大利亚葡萄酒行业,有一种回归利用微生物组进行葡萄酒发酵的运动。最近,随着人们对葡萄微生物组在葡萄健康、发酵和随后的葡萄酒感官特征中的作用的理解不断加深,微生物世界提供了一个新的复杂性水平,可以用于酿酒。为了开发和维持所需的葡萄园微观生物多样性,需要进行广泛的微生物监测。在这里,我们讨论了活力选择染料的使用,以区分活的和与宿主相关的微生物,以及非活来源产生的遗迹信号。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Monitoring the viable grapevine microbiome to enhance the quality of wild wines
Grapevines that are used for winemaking host a diverse range of microorganisms that make up their microbiome. The microbes that inhabit the grapevine have been used by winemakers to produce wine for centuries, although modern wine producers often rely on inoculated microorganisms such as Saccharomyces cerevisiae. In the Australian wine industry, there is a movement towards returning to the utilisation of the microbiome for wine fermentation. With the recent increase in the understanding of the role of the grapevine microbiome in grapevine health, fermentation and subsequent wine sensory traits, the microbial world offers a new level of complexity that can be harnessed for winemaking. In order to develop and maintain a desired vineyard micro-biodiversity, extensive microbial monitoring is required. Here we discuss the utilisation of a viability selection dye in order to distinguish between microorganisms that are live and associated with the host, and relic signals generated from non-living sources.
求助全文
通过发布文献求助,成功后即可免费获取论文全文。 去求助
来源期刊
Microbiology Australia
Microbiology Australia MICROBIOLOGY-
CiteScore
2.90
自引率
7.70%
发文量
32
审稿时长
7 weeks
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
确定
请完成安全验证×
copy
已复制链接
快去分享给好友吧!
我知道了
右上角分享
点击右上角分享
0
联系我们:info@booksci.cn Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术官方微信