Changes in Microbial Community Diversity and the Formation Mechanism of Flavor Metabolites in Industrial-Scale Spontaneous Fermentation of Cabernet Sauvignon Wines
The key flavor compound formation pathways resulting from indigenous microorganisms during the spontaneous fermentation of wine have not been thoroughly described. In this study, high-throughput metagenomic sequencing and untargeted metabolomics were utilized to investigate the evolution of microbia...
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2025-01-01
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| Series: | Foods |
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| author | Chunyan Bai Boyuan Fan Jinmei Hao Yuan Yao Shiming Ran Hua Wang Hua Li Ruteng Wei |
| author_facet | Chunyan Bai Boyuan Fan Jinmei Hao Yuan Yao Shiming Ran Hua Wang Hua Li Ruteng Wei |
| author_sort | Chunyan Bai |
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| description | The key flavor compound formation pathways resulting from indigenous microorganisms during the spontaneous fermentation of wine have not been thoroughly described. In this study, high-throughput metagenomic sequencing and untargeted metabolomics were utilized to investigate the evolution of microbial and metabolite profiles during spontaneous fermentation in industrial-scale wine production and to elucidate the formation mechanisms of key flavor compounds. Metabolome analysis showed that the total amount of esters, fatty acids, organic acids, aldehydes, terpenes, flavonoids, and non-flavonoids increased gradually during fermentation. Enrichment analysis indicated that metabolic pathways related to the synthesis, decomposition, transformation, and utilization of sugars, amino acids, and fatty acids were involved in the formation of key flavor compounds in wine. Metagenomic analysis revealed that <i>Saccharomyces</i>, <i>Hanseniaspora</i>, <i>Zygosaccharomyces</i>, <i>Wickerhamiella</i>, <i>Lactobacillus</i>, and <i>Fructobacillus</i> were the dominant taxa during spontaneous fermentation. They were significantly positively correlated with organic acids, fatty acids, esters, phenols, aldehydes, terpenes, and phenols. In conclusion, this research provides new insights into the metabolic pathways of key flavor compounds formed by indigenous microorganisms during wine fermentation. |
| format | Article |
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| institution | Kabale University |
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| language | English |
| publishDate | 2025-01-01 |
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| series | Foods |
| spelling | doaj-art-a213c69f6e9c4bc984fe38bdbf50d2182025-01-24T13:32:58ZengMDPI AGFoods2304-81582025-01-0114223510.3390/foods14020235Changes in Microbial Community Diversity and the Formation Mechanism of Flavor Metabolites in Industrial-Scale Spontaneous Fermentation of Cabernet Sauvignon WinesChunyan Bai0Boyuan Fan1Jinmei Hao2Yuan Yao3Shiming Ran4Hua Wang5Hua Li6Ruteng Wei7College of Food Science and Engineering, Shanxi Agricultural University, No. 1, Mingxian South Road, Taigu District, Jinzhong 030801, ChinaCollege of Food Science and Engineering, Shanxi Agricultural University, No. 1, Mingxian South Road, Taigu District, Jinzhong 030801, ChinaCollege of Food Science and Engineering, Shanxi Agricultural University, No. 1, Mingxian South Road, Taigu District, Jinzhong 030801, ChinaCollege of Food Science and Engineering, Shanxi Agricultural University, No. 1, Mingxian South Road, Taigu District, Jinzhong 030801, ChinaCollege of Food Science and Engineering, Shanxi Agricultural University, No. 1, Mingxian South Road, Taigu District, Jinzhong 030801, ChinaCollege of Enology, Northwest A&F University, No. 22, Xinong Road, Yangling, Xianyang 712100, ChinaCollege of Enology, Northwest A&F University, No. 22, Xinong Road, Yangling, Xianyang 712100, ChinaCollege of Food Science and Engineering, Shanxi Agricultural University, No. 1, Mingxian South Road, Taigu District, Jinzhong 030801, ChinaThe key flavor compound formation pathways resulting from indigenous microorganisms during the spontaneous fermentation of wine have not been thoroughly described. In this study, high-throughput metagenomic sequencing and untargeted metabolomics were utilized to investigate the evolution of microbial and metabolite profiles during spontaneous fermentation in industrial-scale wine production and to elucidate the formation mechanisms of key flavor compounds. Metabolome analysis showed that the total amount of esters, fatty acids, organic acids, aldehydes, terpenes, flavonoids, and non-flavonoids increased gradually during fermentation. Enrichment analysis indicated that metabolic pathways related to the synthesis, decomposition, transformation, and utilization of sugars, amino acids, and fatty acids were involved in the formation of key flavor compounds in wine. Metagenomic analysis revealed that <i>Saccharomyces</i>, <i>Hanseniaspora</i>, <i>Zygosaccharomyces</i>, <i>Wickerhamiella</i>, <i>Lactobacillus</i>, and <i>Fructobacillus</i> were the dominant taxa during spontaneous fermentation. They were significantly positively correlated with organic acids, fatty acids, esters, phenols, aldehydes, terpenes, and phenols. In conclusion, this research provides new insights into the metabolic pathways of key flavor compounds formed by indigenous microorganisms during wine fermentation.https://www.mdpi.com/2304-8158/14/2/235high-throughput sequencingindigenous microorganismspontaneous fermentationcommunity functionmetabolic pathway |
| spellingShingle | Chunyan Bai Boyuan Fan Jinmei Hao Yuan Yao Shiming Ran Hua Wang Hua Li Ruteng Wei Changes in Microbial Community Diversity and the Formation Mechanism of Flavor Metabolites in Industrial-Scale Spontaneous Fermentation of Cabernet Sauvignon Wines Foods high-throughput sequencing indigenous microorganism spontaneous fermentation community function metabolic pathway |
| title | Changes in Microbial Community Diversity and the Formation Mechanism of Flavor Metabolites in Industrial-Scale Spontaneous Fermentation of Cabernet Sauvignon Wines |
| title_full | Changes in Microbial Community Diversity and the Formation Mechanism of Flavor Metabolites in Industrial-Scale Spontaneous Fermentation of Cabernet Sauvignon Wines |
| title_fullStr | Changes in Microbial Community Diversity and the Formation Mechanism of Flavor Metabolites in Industrial-Scale Spontaneous Fermentation of Cabernet Sauvignon Wines |
| title_full_unstemmed | Changes in Microbial Community Diversity and the Formation Mechanism of Flavor Metabolites in Industrial-Scale Spontaneous Fermentation of Cabernet Sauvignon Wines |
| title_short | Changes in Microbial Community Diversity and the Formation Mechanism of Flavor Metabolites in Industrial-Scale Spontaneous Fermentation of Cabernet Sauvignon Wines |
| title_sort | changes in microbial community diversity and the formation mechanism of flavor metabolites in industrial scale spontaneous fermentation of cabernet sauvignon wines |
| topic | high-throughput sequencing indigenous microorganism spontaneous fermentation community function metabolic pathway |
| url | https://www.mdpi.com/2304-8158/14/2/235 |
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