| Title: | Dynamic analysis of microbial communities and flavor properties in Merlot wines produced from inoculation and spontaneous fermentation |
| Author(s): | Liang L; Ma Y; Jiang Z; Sam FE; Peng S; Li M; Wang J; |
| Address: | "College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China; Gansu Key Laboratory of Viticulture and Enology, Lanzhou 730070, China. College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China; Gansu Key Laboratory of Viticulture and Enology, Lanzhou 730070, China; College of Enology, Northwest A&F University, Yangling, Shaanxi 712100, China. College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China; Gansu Key Laboratory of Viticulture and Enology, Lanzhou 730070, China. Electronic address: wangjing@gsau.edu.cn" |
| DOI: | 10.1016/j.foodres.2022.112379 |
| ISSN/ISBN: | 1873-7145 (Electronic) 0963-9969 (Linking) |
| Abstract: | "The microbiota is of great importance in forming flavor compounds and improving sensory characteristics during wine fermentation. Understanding microbial succession is critical for controlling its contribution to wine flavor with predictable sensory quality. In this study, microbial community composition and characteristic flavor compounds were identified during the inoculation fermentation (IF) and spontaneous fermentation (SF) to provide a basis for exploring the relationship between these microorganisms and volatile components. The results demonstrated that SF had higher fungal community diversity and lower bacterial community diversity than IF. Eleven (11) fungal and 10 bacterial genera (relative abundance > 0.1 %) were considered beneficial microbiota. Saccharomyces, Hanseniaspora, and Alternaria were the leading fungal genera in SF. Massilia, Nesterenkonia, and Halomonas were the predominant bacteria in IF, while Tatumella and Ochrobactrum were mainly from SF. In addition, the microbial community composition was reshaped via correlational analysis between microbiota succession and physicochemical properties, mainly attributed to the changes in environmental factors during fermentation. The SF wines had more aromatic higher alcohols, acetate esters, and terpenes. Also, the sensory evaluation showed that the SF wines were characterized by more fruity, floral, intense, and typical aromas. The associations between the microbial community and the volatile components indicated that the dominant species largely determined the characteristic flavor compounds during fermentation" |
| Keywords: | *Wine/analysis Fermentation *Microbiota *Saccharomyces *Mycobiome Bacteria Characteristic flavor compounds Correlational analysis Inoculation fermentation Microbial succession Spontaneous fermentation Volatile composition; |
| Notes: | "MedlineLiang, Lihong Ma, Yuwen Jiang, Zhanzhan Sam, Faisal Eudes Peng, Shuai Li, Min Wang, Jing eng Research Support, Non-U.S. Gov't Canada 2023/02/05 Food Res Int. 2023 Feb; 164:112379. doi: 10.1016/j.foodres.2022.112379. Epub 2022 Dec 28" |
