Several ecological restoration projects have been carried out to prevent and restore alpine sandy land,mainly by reestablishing vegetation through planting woody plants and grasses.However,our understanding of how shr...Several ecological restoration projects have been carried out to prevent and restore alpine sandy land,mainly by reestablishing vegetation through planting woody plants and grasses.However,our understanding of how shrub and grass restoration measures affect soil multifunctionality(SMF)in alpine and semi-humid areas remains limited.This study examined the effects of three typical restoration methods—artificial grass plus shrub planting(AGS),artificial grass planting(AG),and artificial shrub planting(AS)-on plant-soil functions and soil multifunctionality,as well as the factors influencing SMF compared to natural grassland(NG).The results showed that vegetation restoration improved aboveground plant characteristics and soil nutrients.Species richness(R),herbaceous plant coverage(Cover),and aboveground biomass(AGB)were higher in AGS than in AS.Soil organic carbon,nitrogen,and phosphorus levels decreased across AGS,AG,and AS,respectively.Additionally,vegetation restoration on sandy land significantly increased soil multifunctionality,with the SMF of AGS reaching 83.92%of that in NG.The structural equation model indicated that plant communities with higher species richness could enhance soil multifunctionality by increasing plant productivity.Compared to NG,soil bulk density negatively affected SMF directly,while soil water content(SWC)directly influenced R and AGB,and indirectly improved SMF through artificial shrub and grass vegetation restoration.Therefore,AGS enhanced SMF more than both AG and AS,and may be a more effective strategy for restoring soil functions in alpine and semi-humid sandy lands.Our findings suggest that combining grasses and shrubs in vegetation restoration offers a more sustainable approach,helping to combat desertification and improve management strategies in the alpine sub-humid region.展开更多
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&...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.展开更多
基金supported by the Second Tibetan Plateau Scientific Expedition and Research Program of China(No.2019QZKK0307)the National Natural Science Foundation of China(No.42007057)+2 种基金the Sichuan Science and Technology Program(No.2024NSFSC0106)Key R&D project of Ministry of Science and Technology of China(No.2022YFD1601601)the Southwest Minzu University Double World-Class Project(No.CX2023012).
文摘Several ecological restoration projects have been carried out to prevent and restore alpine sandy land,mainly by reestablishing vegetation through planting woody plants and grasses.However,our understanding of how shrub and grass restoration measures affect soil multifunctionality(SMF)in alpine and semi-humid areas remains limited.This study examined the effects of three typical restoration methods—artificial grass plus shrub planting(AGS),artificial grass planting(AG),and artificial shrub planting(AS)-on plant-soil functions and soil multifunctionality,as well as the factors influencing SMF compared to natural grassland(NG).The results showed that vegetation restoration improved aboveground plant characteristics and soil nutrients.Species richness(R),herbaceous plant coverage(Cover),and aboveground biomass(AGB)were higher in AGS than in AS.Soil organic carbon,nitrogen,and phosphorus levels decreased across AGS,AG,and AS,respectively.Additionally,vegetation restoration on sandy land significantly increased soil multifunctionality,with the SMF of AGS reaching 83.92%of that in NG.The structural equation model indicated that plant communities with higher species richness could enhance soil multifunctionality by increasing plant productivity.Compared to NG,soil bulk density negatively affected SMF directly,while soil water content(SWC)directly influenced R and AGB,and indirectly improved SMF through artificial shrub and grass vegetation restoration.Therefore,AGS enhanced SMF more than both AG and AS,and may be a more effective strategy for restoring soil functions in alpine and semi-humid sandy lands.Our findings suggest that combining grasses and shrubs in vegetation restoration offers a more sustainable approach,helping to combat desertification and improve management strategies in the alpine sub-humid region.
基金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-CXTD-59)the Innovative Team Special Project of Northwest A&F University,China(XYTD2023-12)。
文摘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.
