Revealing differences in flavor compounds during plum wine fermentation using single and mixed yeast strains through metabolomic analysis
文献类型： 外文期刊
作者： Li, Tian 1 ; Deng, Mengsheng 1 ; Li, Shuang 1 ; Lei, Yu 1 ; Li, Dong 1 ; Li, Ke 2 ;
作者机构： 1.Sichuan Univ Sci & Engn, Coll Bioengn, 188 Univ Rd, Yibin City 643002, Sichuan, Peoples R China
2.Sichuan Acad Agr Sci, Inst Agroprod Proc Sci & Technol, Inst Food Nutr & Hlth, 60 Shizishan Rd, Chengdu 610000, Sichuan, Peoples R China
3.Sichuan Acad Agr Sci, Inst Agr Prod Proc Sci & Technol, Chengdu 610039, Peoples R China
关键词： Mixed fermentation; Metabolomics; Plum wine; Fermentation; Flavor compounds
期刊名称：FOOD CHEMISTRY-X （ 影响因子：8.2； 五年影响因子：8.2 ）
ISSN： 2590-1575
年卷期： 2025 年 25 卷
页码：
收录情况： SCI
摘要： Mixed fermentation can enhance the flavor and aroma of fruit wine, but the mechanisms driving this enhancement remain unclear. This study used non-targeted metabolomics to analyze the effects of mixed versus single fermentation on plum wine flavor. The results showed that compared with single fermentation, mixed fermentation reduced ethanol content and the ability to consume reducing sugars. In single fermentation, volatile compounds increased over time, while in mixed fermentation, they first increased and then declined. Mixed fermentation notably increased esters and reduced higher alcohols, with key differentiators including phenethyl acetate, hexyl acetate, isoamyl acetate, ethyl acetate, isoamyl alcohol, phenethyl alcohol, ethyl caproate, and isobutanol. Furthermore, 40 differential non-volatile flavor compounds were identified, with amino acids emerging as the predominant differentiators. The annotation analysis of these compounds revealed 11 important metabolic pathways for proline, aspartate, glutamate, and beta-alanine metabolism. These findings provide insight about producing plum wines with distinct flavor profiles.
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