Characterization of aroma active compounds and microbial communities in spontaneously fermented Vitis quinquangularis wines

IF 7 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Research International Pub Date : 2025-05-19 DOI:10.1016/j.foodres.2025.116676

Siqi Li , Chuanyan Rao , Xiaomin Zang , Ying Yang , Weixi Yang , Xiaochuan Huang , Jiemin Li , Jian Sun , Yanlin Liu , Dongqing Ye

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引用次数: 0

Abstract

This study comprehensively investigated volatile compounds and microbial communities of spontaneously fermented Vitis quinquangularis wines from the Guangxi production regions. The aroma profiles of V. quinquangularis wines were analyzed by GC-O-MS, GC-QQQ-MS/MS, and quantitative descriptive analysis. The wines exhibit predominantly fruity and floral notes, with contributions from esters and (E)-β-damascenone. A distinctive and typical “green and earthy” aroma was observed, with contributions from C6 compounds and volatile phenols such as 1-hexanol, (E)-3-hexen-1-ol, hexanoic acid, 4-vinylguaiacol, eugenol, and isoeugenol. Metagenomics and culturomics analyses indicated that the dominant strains involved in the spontaneous fermentation process were Hanseniaspora opuntiae, Saccharomyces cerevisiae, Paenibacillus sp., Sphingomonas sp., and Bacillus sp. Additionally, microorganisms from sixteen generas, including Actinomycetospora and Ameyamaea, etc., along with six enzymes like EC 1.1.1.1 and EC 1.1.1.318, etc., were implicated in the production of the “green and earthy” aroma in V. quinquangularis wines.

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五角葡萄自然发酵葡萄酒香气活性成分及微生物群落特征研究

本研究对广西产葡萄自然发酵酒的挥发性成分和微生物群落进行了全面研究。采用GC-O-MS、GC-QQQ-MS/MS、定量描述分析等方法对五角曲葡萄酒的香气特征进行分析。此酒以果味和花香为主，并伴有酯和(E)-β-大马士革松的香气。C6化合物和挥发性酚（如1-己醇、(E)-3-己烯-1-醇、己酸、4-乙烯基愈创木酚、丁香酚和异丁香酚）为其提供了独特而典型的“绿色和泥土”香气。宏基因组学和培养组学分析表明，参与自发发酵过程的优势菌株是机会菌（Hanseniaspora opuntiae）、酿酒酵母菌（Saccharomyces cerevisiae）、Paenibacillus sp.、鞘氨单胞菌sp.和芽孢杆菌sp.。此外，放线菌孢子菌（Actinomycetospora）、Ameyamaea等16个属的微生物以及EC 1.1.1.1和EC 1.1.1.318等6种酶参与了quinquangularis葡萄酒“绿色和土质”香气的产生。

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来源期刊

Food Research International 工程技术-食品科技

CiteScore

12.50

自引率

7.40%

发文量

1183

审稿时长

79 days

期刊介绍： Food Research International serves as a rapid dissemination platform for significant and impactful research in food science, technology, engineering, and nutrition. The journal focuses on publishing novel, high-quality, and high-impact review papers, original research papers, and letters to the editors across various disciplines in the science and technology of food. Additionally, it follows a policy of publishing special issues on topical and emergent subjects in food research or related areas. Selected, peer-reviewed papers from scientific meetings, workshops, and conferences on the science, technology, and engineering of foods are also featured in special issues.