Metabolomics and flavor diversity in Cabernet Sauvignon wines fermented by various origins of Hanseniaspora uvarum in the presence and absence of Saccharomyces cerevisiae
Jun Wang , Zhiying Wang , Hengfang Gao , Xi Bai , Lei Li , Ruteng Wei , Zhigang Dong
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引用次数: 0
Abstract
Hanseniaspora uvarum were isolated and characterized from various local environments to assess their production of fermentation-related enzymes, including β-glucosidase, esterase, pectinase and protease. Four H. uvarum strains with high enzyme activities were selected for further evaluation of their impact on Cabernet Sauvignon wines by analyzing enological parameters and untargeted metabolomics. Results showed that GS29 and GS38 strains improved aroma diversity and taste characteristics in co-fermentation, while GS36 strain only enhanced aromatic intensity and complexity. Metabolomics revealed that compared to S. cerevisiae, H. uvarum strains popularly reduced intermediate metabolites in glycolysis and TCA cycle, consumed more polypeptides, amino acids, and nucleotides, altered polyphenolic composition ratios, and decreased indole and derivatives. Our study highlights the application of three H. uvarum strains in co-fermentation to improve wine quality and provides insights into the metabolic regulation of each H. uvarum during co-fermentation like by adding intermediate metabolites or precursors.
期刊介绍:
LWT - Food Science and Technology is an international journal that publishes innovative papers in the fields of food chemistry, biochemistry, microbiology, technology and nutrition. The work described should be innovative either in the approach or in the methods used. The significance of the results either for the science community or for the food industry must also be specified. Contributions written in English are welcomed in the form of review articles, short reviews, research papers, and research notes. Papers featuring animal trials and cell cultures are outside the scope of the journal and will not be considered for publication.