Fuente: PubMed "wine" Food Chem. 2026 Mar 2;510:148671. doi: 10.1016/j.foodchem.2026.148671. Online ahead of print.ABSTRACTEcological viticulture with minimal intervention is increasingly emphasized for sustainable wine production, but its effects on grape microbial communities and wine flavor metabolism remain insufficiently understood. This study investigated vineyard soil/grape-associated microbiota and wine flavor metabolites under conventional management (CM) and extra-simplified eco-viticulture (ES) across 2023-2025 vintages. Results showed that ES positively influenced soil microbial diversity and grape epidermal bacterial diversity, while reducing epidermal fungal diversity relative to CM. Spontaneous fermentation (SF) enriched organic acids, amino acids, and their derivatives, whereas inoculated fermentation (IF) accumulated glycolysis/TCA cycle intermediates and nucleosides. Volatile metabolomics revealed that ES-S natural wine had higher levels of terpenoids, aldehydes, and heterocyclic compounds with distinct floral/fruity aromas (rOAV>1), while IF wines were dominated by alcohols, esters, and ketones with homogeneous ripe fruit/mushroom notes. Collectively, extra-simplified eco-viticulture enhanced microbial diversity and drove more complex flavor metabolites in natural wines, providing a sustainable strategy for high-quality wine production.PMID:41791164 | DOI:10.1016/j.foodchem.2026.148671