The dominance of commercial ADYs and their correlation between fungal diversity, volatile compounds during industrial fermentations of Cabernet Sauvignon wines.

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2025-07-02 eCollection Date: 2025-07-01 DOI:10.1016/j.fochx.2025.102725

Mengyan Wang, Xiaojing Huang, Jinwen Zhou, Yanlin Liu, Yun Bai, Yue Sun

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Abstract

During the winemaking process, the dominance of commercial active dry yeasts (ADYs) influence the interactions among microorganisms and the profiles of wine aroma. In this study, the implantation percentage of ADYs, fungal diversity and volatile profiles during the industrial Cabernet Sauvignon wine fermentation from four wineries in Ningxia, China were investigated. Four species were identified by the culture-dependent method. A total of 38 volatile aromas were identified through headspace solid phase microextraction gas chromatography mass spectrometry. Interdelta sequence typing showed that FX10 strain used in Winery2 had a lower implantation percentage than that of IONYS-WF strain used in Winery4 during fermentation. High-throughput sequencing further elucidated differences in fungal community structures at different fermentation times between Winery2 and Winery4. Correlation analyses between microbial communities and flavor components highlighted the role of dominant species in shaping characteristic flavor profiles. This study deepens comprehension of how ADYs influence fungal succession and wine characteristics.

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赤霞珠葡萄酒工业发酵过程中商业ADYs的优势及其与真菌多样性、挥发性化合物的关系。

在酿酒过程中，商品活性干酵母（ADYs）的优势影响了微生物之间的相互作用和葡萄酒的香气特征。本研究对宁夏4个产区赤霞珠葡萄酒工业发酵过程中ADYs的植入率、真菌多样性和挥发性特征进行了研究。用培养依赖法鉴定了4种。采用顶空固相微萃取气相色谱-质谱法鉴定了38种挥发性香气。序列分型结果表明，Winery2中使用的FX10菌株在发酵过程中的着床率低于Winery4中使用的IONYS-WF菌株。高通量测序进一步揭示了Winery2和Winery4在不同发酵时间真菌群落结构的差异。微生物群落与风味成分的相关性分析突出了优势种在形成特征风味谱中的作用。这项研究加深了对ADYs如何影响真菌演替和葡萄酒特性的理解。

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.