Microbial diversity of wine grape skins from four different regions in China
ZHAO Yu1, LI Jingyuan2, XIE Wancui1, ZHAO Hongwei1*
1(College of Marine Science and Biological Engineering,Qingdao University of Science and Technology,Qingdao 266045,China) 2(College of Food Science and Engineering,Qingdao Agricultural University,Qingdao 266109,China)
Abstract: The natural microorganisms on the skin of wine grapes could directly affect the aroma and taste of wine. Cabernet Sauvignon grapes from four representative regions in central and eastern China were selected to study the microbial diversity of grape skins using high-throughput sequencing technology. Bioinformatics analysis of the sequencing data showed that the dominant bacteria were Proteobacteria and the dominant fungi were Ascomycota and Basidiomycota at the phylum level in the four regions. At the genus level, Phenylobacterium was the dominant bacteria in the samples from the regions of Huailai in Hebei, Qingdao in Shandong and Helan Mountain in Ningxia, while it was Ralstonia in Penglai. The dominant fungi in Helan Mountain, Qingdao and Penglai samples were Aureobasidium. Moreover, Rhodotorula also showed higher abundance in Qingdao and Penglai samples. The results confirmed that the dominant microorganisms on the grape skin showed obvious differences due to different geographic locations. In addition, the difference on genus level was higher than that on phylum level. This may be related to natural and man-made factors such as climate, water and cultivation conditions.
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2021, Vol. 47 
