Microbial and aroma characteristics of spontaneously fermented wine from organic grapes at the eastern foot of the Helan Mountain

doi:10.1016/j.jia.2025.08.004

Journal of Integrative Agriculture

2026, Vol. 25

Issue (3): 1276-1285 DOI: 10.1016/j.jia.2025.08.004

Food Science

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Microbial and aroma characteristics of spontaneously fermented wine from organic grapes at the eastern foot of the Helan Mountain

Yueqi Li¹, Bohan Rao¹, Yingzi Jin², Zhicheng Zhang², Wen Ma³, Xuewei Shi⁴, Yongsheng Tao^{1, 5#}

¹College of Enology, Northwest A&F University, Yangling 712100, China

²Xiban Winery, Qingtongxia 751608, China

³College of Enology and Horticulture, Ningxia University, Yinchuan 750021, China

⁴Food College, Shihezi University, Shihezi 832000, China

⁵Shaanxi Engineering Research Center for Viti-viniculture, Yangling 712100, China

Highlights
● Organic managernent paractices enhance microbial diversity in grape must and wine.
● Organic management vineyard (OMV) fermentation leads to lower Saccharomyces dominance and higher yeast diversity.
● OMV spontaneous fermentation increases fermentative and varietal volatiles of wine.
● OMV wine boosted floral and sweet fruity aroma with nail polish and vegetal odors.
● OMV better suited spontaneous fermentation, producing complex-flavored wines.

Abstract
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摘要

【目的】随着消费者对健康食品和可持续农业的关注日益增加，有机管理方式和自然发酵已成为葡萄酒研究的重点。研究贺兰山东麓产区两种不同管理模式下葡萄自然发酵酒的微生物多样性及产香特征，为自然发酵葡萄酒在葡萄园管理策略上的选择提供了发酵数据支撑和重要的参考依据。【方法】本研究以宁夏贺兰山东麓产区内有机管理葡萄园（organic management vineyard, OMV）赤霞珠葡萄为试材，设常规管理葡萄园（conventional management vineyard, CMV）的原料为对照，进行自然发酵，利用高通量测序法分析了发酵过程中微生物多样性及群落组成，高效液相色谱法分析了酿酒学特性，气相色谱-质谱联用法分析了挥发性化合物，感官品评法分析了香气特征，并通过网络分析建立微生物与挥发性化合物及香气特征的关联。【结果】OMV和CMV中葡萄醪的微生物种类和α多样性不同。OMV的特有真菌种类比CMV多23%，特有细菌种类比CMV多341%。OMV的ACE指数（表征丰富度）均高于CMV，但Shannon指数（表征均匀度）低于CMV，并且OMV的α多样性指数在发酵结束时均高于CMV。微生物群落演替在OMV和CMV中具有差异，对于真菌而言，OMV中Saccharomyces的相对丰度（37.97%）在发酵结束时低于CMV（82.70%），从而提高了其他酵母菌种在发酵过程中的占比。对于细菌而言，OMV发酵过程中群落演替保持稳定，Pantoea始终占据主导地位（94.3%）。OMV酒样的甘油含量显著高于CMV，总酸、酒石酸和柠檬酸含量显著低于CMV，其余无显著差异。OMV酒样的发酵香气总量（+16%）和品种香气总量（+72%）均显著高于CMV，包括乙酸乙酯（+83.5%）、乙酸高级醇酯类（+257.2%）、苯乙基类（+40.5%）、C6醇（+60.0%）和萜烯类化合物（+162.7%）的总量。感官分析表明，OMV酒样的花香和甜果香气强度高于CMV，同时具有明显的指甲油和植物气味特征。网络分析结果显示，Saccharomyces，Hanseniaspora，Metschnikowia和Pantoea与特定的挥发性化合物和香气特征有很强的相关性。【结论】有机管理显著提高了微生物的物种丰富度、α多样性以及香气化合物的种类和浓度，有利于酿造具有复杂香气特征的自然葡萄酒。

Abstract

Organic management practices and spontaneous fermentations have become focal points in wine research due to increasing consumer interest in healthy foods and sustainable agriculture. In this study, ‘Cabernet Sauvignon’ grapes sourced from organic and conventional management vineyard (OMV/CMV) in the Ningxia region were subjected to spontaneous fermentation. The microbial, oenological, and aroma profiles of grape must and resulting wines were assessed using high-throughput sequencing (HTS), high-performance liquid chromatography (HPLC), gas chromatography with mass spectrometry (GC-MS), and sensory evaluations. Network analysis was applied to explore relationships among microorganisms, volatile compounds, and aroma attributes. Results showed that organic management significantly increased microbial species richness, α-diversity, and the variety and concentration of aroma compounds, favoring the production of natural wines with complex aroma profiles. Relative abundance of Saccharomyces in OMV reduced, promoting the prevalence of other yeast species during fermentation. Bacterial succession in wines from OMV remained stable, with Pantoea as the dominant genus. Among oenological parameters, OMV wines significantly induced glycerol content, while reduced total acidity, tartaric acid, and citric acid content. These wines exhibited significantly higher levels of fermentative (+16%) and varietal (+72%) volatiles, as well as enhanced floral and sweet fruity aromas, along with distinct nail polish and vegetal notes. Additionally, Saccharomyces, Hanseniaspora, Metschnikowia, and Pantoea were strongly correlated with specific volatile compounds and aroma characteristics. This study provides valuable data that can inform spontaneous fermentation practices and guide vineyard management for natural wine production.

Keywords: spontaneous fermentation vineyard management wine aroma microbial community Saccharomyces cerevisiae volatile compounds

Received: 26 March 2025 Accepted: 14 July 2025 Online: 05 August 2025

Fund:

This work was supported by the Key Research and Development Program of Ningxia Hui Autonomous Region, China (2023BCF01029), the Shaanxi Provincial Science and Technology Project for Innovation Team, China (2023-CX-TD-59) and the Innovative Team Special Project of Northwest A&F University, China (XYTD2023-12).

About author: Yueqi Li, E-mail: liyueqi@nwafu.edu.cn; #Correspondence Yongsheng Tao, E-mail: taoyongsheng@nwsuaf.edu.cn

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